Chicken Florentine Lasagna
CATEGORIES
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
DIRECTIONS
  1. I found the original recipe on CookingLight.com, however I've altered it to my tastes. The following includes my alterations:
  2. Cooking spray
  3. 6 no-boil lasagna noodles (Barilla brand)
  4. 2 tablespoons cooking oil
  5. 1 tablespoon minced garlic
  6. 1 small onion, chopped
  7. 1/2 cup sliced mushrooms
  8. 1 1/2 cups shredded cooked chicken breast
  9. 1 (10oz) pkg frozen spinach, thawed, drained & squeezed dry
  10. 3/4 cup preshredded Italian-blend cheese
  11. 1 1/2 cups pasta sauce (homemade or jarred)
  12. salt, pepper, dried basil, dried oregano to taste
  13. - In pan, saute garlic and onions in cooking oil.
  14. - Add chicken and spinach.
  15. - Season with spices to taste and cook until warmed through.
  16. - Spray bottom of 8x8 pan.
  17. - Spread 1/4 cup sauce in bottom pan.
  18. - Arrange 2 noodles over sauce; top with chicken & spinach mixture.
  19. - Top with some italian cheese blend and then 3/4 cup sauce.
  20. - Repeat layers, ending with noodles.
  21. - Spread remaining sauce over noodles.
  22. - Cover and bake at 375 degrees for 45 minutes.
  23. - Uncover & top with cheese; bake an additional 5 minutes.
  24. - Let stand 5 minutes.
  25. - Before serving, top with mornay sauce below.
  26. Meanwhile, prepare a garlic parmesan mornay sauce:
  27. 3 tablespoons margarine or butter
  28. 1 heaping tablespoon flour
  29. 1 cup half & half
  30. 1 tablespoon minced garlic
  31. 1/2 cup italian cheese blend
  32. - In small sauce pan, melt margarine/butter.
  33. - Add flour and cook until bubbly.
  34. - Slowly add half & half and let it come to a low boil.
  35. - Remove from heat & stir in cheese until melted through.
RECIPE BACKSTORY
I found the original recipe on CookingLight.com, however I've altered it to my tastes. The following includes my alterations: