Chicken Florentine Lasagna
photo by Angie4nelle
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 453.59 g cooked chicken breast, chopped
- 283.49 g package frozen chopped spinach, defrosted and squeezed dry
- 453.59 g fresh mushrooms, sliced
- 1 medium onion, chopped
- 473.18 ml lowfat mozzarella cheese
- 453.59 g low-fat ricotta cheese
- 1 large egg
- 236.59 ml parmesan cheese
- 9 lasagna noodles (I precooked mine)
- white sauce
- 59.14 ml flour
- 946.0 ml skim milk
- 29.58 ml butter
- 0.61 ml nutmeg
- 4.92 ml salt
- 4.92 ml white pepper
directions
- Pre-cook your lasagna noodles according to the package directions. Set aside.
- Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
- Add the flour and cook for 1 minute.
- Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
- Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
- Stir until cheese has melted and add chicken breast and spinach. Set aside.
- In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
- Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
- Spread a small amount of sauce over the bottom of your pan.
- Cover sauce with one layer of pasta.
- Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
- Cover the cheese with 1/3 of the remaining sauce.
- Add another layer of pasta.
- Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
- Cover the cheese with 1/2 of the remaining sauce.
- Add a final layer of pasta.
- Cover the pasta with the remaining sauce and cover the pan with foil.
- You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
- Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
- Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
- Let the lasagna rest for 15-20 minutes before serving.
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Reviews
RECIPE SUBMITTED BY
MsKittyKat
Wheaton, IL
Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.