More Great Recipes: Main Dish | Pasta

Chicken Florentine Lasagna


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Serves | Prep Time | Cook Time

Ingredients

Cooking spray
6 no-boil lasagna noodles (Barilla brand)
2 tablespoons cooking oil
1 tablespoon minced garlic
1 small onion, chopped
1/2 cup sliced mushrooms
1 1/2 cups shredded cooked chicken breast
1 (10oz) pkg frozen spinach, thawed, drained & squeezed dry
3/4 cup preshredded Italian-blend cheese
1 1/2 cups pasta sauce (homemade or jarred)
salt, pepper, dried basil, dried oregano to taste


I found the original recipe on CookingLight.com, however I've altered it to my tastes. The following includes my alterations:


Cooking spray


6 no-boil lasagna noodles (Barilla brand)


2 tablespoons cooking oil


1 tablespoon minced garlic


1 small onion, chopped


1/2 cup sliced mushrooms


1 1/2 cups shredded cooked chicken breast


1 (10oz) pkg frozen spinach, thawed, drained & squeezed dry


3/4 cup preshredded Italian-blend cheese


1 1/2 cups pasta sauce (homemade or jarred)


salt, pepper, dried basil, dried oregano to taste


- In pan, saute garlic and onions in cooking oil.


- Add chicken and spinach.


- Season with spices to taste and cook until warmed through.


- Spray bottom of 8x8 pan.


- Spread 1/4 cup sauce in bottom pan.


- Arrange 2 noodles over sauce; top with chicken & spinach mixture.


- Top with some italian cheese blend and then 3/4 cup sauce.


- Repeat layers, ending with noodles.


- Spread remaining sauce over noodles.


- Cover and bake at 375 degrees for 45 minutes.


- Uncover & top with cheese; bake an additional 5 minutes.


- Let stand 5 minutes.


- Before serving, top with mornay sauce below.


Meanwhile, prepare a garlic parmesan mornay sauce:


3 tablespoons margarine or butter


1 heaping tablespoon flour


1 cup half & half


1 tablespoon minced garlic


1/2 cup italian cheese blend


- In small sauce pan, melt margarine/butter.


- Add flour and cook until bubbly.


- Slowly add half & half and let it come to a low boil.


- Remove from heat & stir in cheese until melted through.


Pairs Well With


Notes

I found the original recipe on CookingLight.com, however I've altered it to my tastes. The following includes my alterations:

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