2 c. shredded Mozzarella cheese (8 oz.), divided
2 cans Campbell's condensed cream of mushroom soup
1 1/2 c. milk
1/8 tsp. ground nutmeg
1/8 tsp. ground red pepper (cayenne)
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 egg
1 container (15 oz.) Ricotta cheese
12 lasagna noodles, cooked and drained
2 c. diced cooked chicken
1/2 c. grated Parmesan cheese

Reserve 2/3 cup of Mozzarella cheese for top layer. In medium bowl, combine soup, milk, nutmeg and red pepper; set aside.

In another medium bowl, combine spinach, egg and Ricotta; mix well.

In bottom of 13x9 inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Top with 1/3 of remaining soup mixture, 1/2 of spinach mixture, 1/2 of remaining Mozzarella and 1/2 of the chicken. Repeat layers ending with remaining noodles, soup mixture, reserved 2/3 cup Mozzarella cheese and Parmesan cheese.

Bake at 350 degrees F. for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving. Makes 8 servings.