Chicken Lasagna Recipe with Spinach and Cheddar Cheese

Make a few of these in advance and freeze them for a nice, lazy evening where all you have to do is pop the pan in the oven and turn it on. This was a recent hit with my in-laws when they came over. At the time, my son was wondering if he had some lactose issues, so I omitted the sour cream entirely and left the cheese off half of it. It's easy to customize for your own family!

2 cups cooked chicken, chopped
1 cup frozen spinach or other veggie (thaw and drain)
2 cups shredded cheddar cheese + 1 cup shredded Italian blend cheese
½ small onion, chopped finely and sautéed in a pan with some olive oil and garlic
1 T cornstarch
1 t. black pepper
1 10-ounce can cream of chicken soup (or mushroom)
1 cup sour cream + ½ cup mayonnaise
9 lasagna noodles, cooked

1. Preheat oven to 350 degrees.
2. Combine in a large bowl: chicken, spinach (or other veggie), cheeses, onion/garlic, cornstarch, pepper, soup, sour cream and mayo.
3. Spray a 9x13 pan with cooking spray and place a layer of noodles in the pan.
4. Spread about 1/3 of the chicken mixture over noodles and repeat twice more.
5. Bake for 45 minutes.