Chicken Spinach Lasagna

I saw this recipe in a magazine recently and thought it looked like a quick and easy twist on lasagna. This past Sunday, I decided to tackle it. Luckily, it was a hit. (Even Wee Man enjoyed the spinach!)

I did use lowfat versions of the mayo and sour cream, as well as doubled the amount of spinach (due to a large amount of chicken I had and the big baking dish!). Oh, and I skipped the nuts too. You know, becausee I'm such a seasoned chef and all.

Chicken Spinach Lasagna Casserole
by Trisha Yearwood, featured in Redbook Magazine

Ingredients
1(10-oz.) frozen spinach,thawed and drained
2c cooked chicken,shreaded
2c grated cheddar cheese
1/3c chopped onion
1Tbs cornstarch
1/2tsp salt
1/4tsp black pepper
1Tbs soy sauce
1(10oz) can cream of mushroom soup
1c sour cream
1(41/2oz)jar sliced mushrooms,drained
1/3c mayonaisse
6 lasagna noodles,cooked
1c grated parmesan cheese
1c chopped pecans

Directions
Preheat oven to 350.

In a large bowl, combine spinach,chicken,cheddar cheese,onions,cornstarch,salt,pepper,soy sauce,soup,sour cream,mushrrooms and mayonaisse. Put a layer of noodles in bottom of greased 9x13" lasagna pan. Spread half of spinach mixture over noodles. Place another layer of noodles on top and cover with remaining spinach mixture. Sprinkle parmesan cheese,then pecans on top and bake for 1 hour.