Ingredients for Chicken Florentine Lasagna
- Cooked Chicken Breast
- Frozen Chopped Spinach
- Fresh Mushrooms
- Onion
- Lowfat Mozzarella Cheese
- Low Fat Ricotta Cheese
- 1 large egg
- 2/3 cup grated Parmesan cheese
- 9-12 lasagna noodles, depending on size of pan
- White Sauce
- 2 tablespoons all-purpose flour
- 3 cups skim milk
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- White Pepper
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How to Make Chicken Florentine Lasagna
- Preheat oven to 350°F (175°C).
- Cook lasagna noodles according to package directions. Set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 8 ounces of sliced mushrooms. Cook until softened and all liquid has evaporated (about 8-10 minutes).
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute.
- Gradually whisk in 3 cups of skim milk. Bring to a simmer over low heat, stirring constantly until thickened (about 5-7 minutes).
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1/3 cup grated Parmesan cheese. Stir until melted.
- Add 1.5 cups cooked chicken breast, cut into bite-sized pieces, and 5 ounces fresh spinach, chopped. Stir to combine. Set aside.
- In a medium bowl, combine 15 ounces ricotta cheese, 1/3 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, and 1 large egg. Mix well.
- Spread a thin layer of the chicken Florentine sauce on the bottom of a 9x13 inch baking dish.
- Layer 3-4 lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles.
- Top with 1/3 of the remaining mozzarella cheese and 1/3 of the remaining chicken Florentine sauce.
- Repeat layers: noodles, remaining ricotta mixture, half of the remaining mozzarella cheese, and half of the remaining chicken Florentine sauce.
- Top with the remaining 3-4 lasagna noodles and the remaining chicken Florentine sauce.
- Cover the baking dish with foil.
- Bake for 45 minutes.
- Remove foil, sprinkle with the remaining Parmesan and mozzarella cheese.
- Bake for an additional 15-20 minutes, or until cheese is golden brown and bubbly.
- Let stand for 15-20 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
23g
Carbs
9g
