- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 (8 ounce) package sliced mushrooms
- 1/3 cup dry sherry
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2/3 cup milk
- 1 tablespoon dried basil
- 1 (15 ounce) container ricotta cheese
- 1/2 teaspoon freshly ground nutmeg
- 1 (8 ounce) package oven-ready lasagna noodles
- 3 cups shredded Cheddar cheese
- 4 cups diced, cooked chicken breast
- 1/2 cup grated Parmesan cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Stir in onion and cook until almost softened, about 3 minutes. Add mushrooms and cook until golden brown, about 5 minutes longer. Add sherry, simmer until evaporated; whisk in soup, milk and basil. Remove from heat and set aside.
- In a small bowl, mix ricotta cheese and nutmeg.
- To assemble lasagna, spread 1/3 cup of the sauce over the bottom of a 9×13 inch casserole dish. Layer 3 lasagna noodles, 1 cup sauce, 1/3 of the chicken, 2/3 cup ricotta and 1/4 of the cheddar cheese. Layer 3 more lasagna noodles, and repeat layers; sprinkle over remaining cheddar and Parmesan cheese.
- Cover with foil and bake in preheated oven until bubbly and heated through, about 30 minutes. Remove foil and broil until top is golden brown, about 5 minutes longer.