Friday, June 3, 2011

Chicken Florentine Lasagna

This is a nice change from the regular lasagna, but still has meat for those who aren't willing to go totally veg.  (Husband, perhaps?)  This makes a really good size lasagna and we did have tons of leftovers.  Of course, that could be because some of the kids wouldn't touch anything green.
To simplify/speed up the recipe, you could also use pre-cooked, cut up chicken.

Chicken Lasagna Florentine

12 lasagna noodles, cooked according to directions
1 tbsp. olive oil
2 c. chopped chicken
seasoning salt, to taste
1 10 oz. pkg. frozen, spinach, thawed and squeezed to remove excess water (you could also use fresh)
2 lg. eggs
1 c. shredded mozzarella, divided
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. ground nutmeg
1/4 c. butter
2 tsp. garlic powder
1 tsp. dried parsely
1/4 c. flour
1 c. chicken broth
2 c. milk
1/4 c. grated Parmesan cheese

1.  Heat oil in a large skillet over med. high heat.  Season chicken with seasoning salt and add to pan. Cook until lightly browned.
2.  In a large bowl combine cooked chicken, spinach, eggs, 1/2 c. mozzarella, basil, oregano, and nutmeg.
3. In a saucepan, melt butter over med-low heat.  Add garlic powder, parsley and flour. Stir until well combined and cook for about a minute.  Slowly add chicken broth and milk and keep stirring.  Add Parmesan and stir until sauce is thick and creamy. 
4.  Layer lasagna noodles in a greased 9x13 pan.  Top with half of the chicken mixture and half of the white sauce.  Repeat with remaining noodles, chicken, and sauce.  Sprinkle with remaining mozzarella.  Bake at 350 for about 25 minutes or until hot and bubbly.

source:  Family Feasts for $75 a Week

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