1 pound boneless, skinless chicken breast, cooked and shredded
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (4-ounce) jar mushrooms, rinsed and drained
1 (8-ounce) carton light sour cream
1 cup reduced-fat mayonnaise
8 ounces 50% reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 uncooked, flat, no-boil lasagna noodles
1/4 cup freshly shredded Parmesan cheese
Preheat oven to 350 degrees.
Combine first 9 ingredients in a large bowl.
Coat an 8- x 8-inch baking pan with cooking spray. Place 2 uncooked lasagna noodles in bottom of pan and spread with 1/3 of spinach filling. Repeat with remaining noodles and filling. Sprinkle evenly with Parmesan cheese.
Cover and bake at 350 degrees for 1 hour.
(Note: If covering with foil, be sure to coat with cooking spray to avoid sticking to cheese on lasagna.)
Serve with: Fresh Tomato-Basil Salad