Chicken Florentine Lasagna

Recipe by MsKittyKat
READY IN: 2hrs 10mins




  • 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.