Golden Lasagna


This is from my local church. It is really very good.

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
4 to 6 servings


  • 6 lasagna noodles

  • ¼ cup chopped onion

  • 1 (4.5 ounce) can sliced mushrooms, drained

  • 3 tablespoons chicken broth

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • cup milk

  • ½ teaspoon dried basil

  • 2 cups diced chicken breast meat

  • 1 pound ricotta cheese

  • 1 ½ cups shredded Cheddar cheese

  • cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

  2. In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.

  3. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

Nutrition Facts (per serving)

545 Calories
25g Fat
33g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 545
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 68%
Cholesterol 124mg 41%
Sodium 928mg 40%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 47g
Vitamin C 2mg 10%
Calcium 565mg 43%
Iron 3mg 17%
Potassium 535mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.