Chicken Florentine Lasagna (healthy version)

By rossboys

Ingredients

• 1-1/2 Tbsp butter or margarine
• 3 Tbsp flour
• 2 - 12oz cans evaporated skim milk
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 16 oz nonfat cottage cheese
• 3/4 cup reduced fat shredded mozzarella cheese
• cooking spray
• 7 oz whole wheat lasagna noodles, cooked and drained
• 1-1/2 cups cooked chicken breast, shredded
• 1 - 10oz pkg frozen chopped spinach, thawed & drained
• salt and pepper
• 2 Tbsp grated Parmigiano Reggiano
• 2 Tbsp fresh parsley

Preparation

Step 1

Preheat oven to 375 degrees.

In a medium saucepan, melt the butter, then add the flour and cook 30 seconds. Gradually whisk in milk, salt and nutmeg. Cook until thickened, about 3 minutes. In a separate bowl, mix the cottage cheese and mozzarella.

Spread 1/3 of the sauce over an 11x7" baking dish that has been coated with cooking spray. Arrange noodles across sauce, top with half the chicken and spinach, then sprinkle with salt and pepper.

Top with half the cheese mixture, then a little more sauce. Add another layer, same as before. End with noodles, then spread remaining sauce over top.

Cover with foil and bake for 45 to 55 minutes. Remove foil, sprinkle with grated Parmigiano and bake another 5 minutes. Serve with parsley garnish.