Chicken Florentine Lasagna

Submitted by Friends Foodies

"Chicken Florentine Lasagna: This meal is sure to become a favorite - it's one of our most requested meals! Slow-roasted chicken in a light and creamy white wine sauce layered with a light sprinkling of Italian 3-Cheese Blend and organic baby spinach is always a hit with even the most discerning palates! Especially good with an easy Caesar Salad for a complete meal. (GF Available)"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 1 8x8 Lasagna
• Serves: 4

ingredients

• 1 1⁄2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 2 (12 ounce) cans evaporated skim milk
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 spray cooking spray
• 6 no-boil lasagna noodles
• 1 1⁄2 cups shredded cooked chicken breasts
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 cup shredded mozzarella cheese

directions

1. Preheat oven to 450°.
2. Melt margarine in a medium saucepan over medium heat. Add flour;* cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt, pepper, and nutmeg; cook until thick, stirring constantly (about 3 minutes). (*if using cornstarch to make it gluten-free, completely mix it into the milk before adding to the saucepan and just add when the butter has melted).
3. Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray or olive oil. Arrange noodles over sauce; top with half of chicken and half of spinach. Cover with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles and top with remaining cheese. Cover with non-stick aluminum foil (or foil sprayed with olive oil or cooking spray so it doesn’t stick to the cheese).** Bake at 450° for 25 - 30 minutes or until noodles are tender and sauce is bubbly. Uncover and bake an additional 5 -10 minutes to brown the top. Let stand 5 minutes.
4. **(This is a great recipe to make ahead. Assemble the lasagna, cover with the foil, and put it in the refrigerator or freezer until you are ready to cook and eat it. Just pull it out and bring to room temperature before putting it in the hot oven).