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1
Set oven to 350 degrees.
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2
Grease a 13 x 9-inch baking dish.
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3
For the sauce; in a skillet melt butter over medium heat.
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4
Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
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5
Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
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6
Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
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7
Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
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8
For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
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9
Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
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10
Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
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11
Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
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12
Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
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13
Top with the 3 remaining noodles and the reserved 1 cup of sauce.
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14
At this point you can cover and refrigerate for up to 1 day.
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15
Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
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16
Return to oven and bake uncovered for another 10 minutes.
