Chicken Florentine Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ T. butter
3 T. flour
2-12 oz. cans evaporated skim milk
½ t. salt
1/8 t. nutmeg (I like to add a bit more)
Cooking spray
6- no-boil lasagna noodles
1 ½ c. cooked chicken breast (about 6 oz.)
1-10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
½ t. freshly ground pepper
¾ c. shredded cheese (mozzarella or cheddar)
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Directions: |
Directions:Preheat oven to 450. Melt butter in medium saucepan over medium heat. Add flour; cook 30 seconds stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stir constantly (about 3 minutes). * (note- you are making a roux- the goal is to not have lumps of flour in the sauce- you must stir with whisk as you add in flour and milk)
Spread 1/2 c. sauce in bottom of 8 inch square baking dish coated with Pam. Arrange 2 noodles over sauce; top with ½ of chicken and ½ of spinach. Sprinkle ¼ t. pepper, top with ¾ c. sauce. Repeat layers, end with noodles. Spread remaining sauce over top. Cover with foil and bake 25 minutes till noodles are tender and sauce is bubbly. Uncover and top with cheese. Bake 5 minutes. Let stand 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: This is my mother’s recipe. It’s a great way to use leftover roasted chicken. Delicious! My husband loves it!
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