Chicken Florentine Lasagna with Bacon

Chicken tenderloins, crispy bacon, two cheeses, spinach, and creamy garlic sauce are all layered together with noodles to create a delicious lasagna.

Photo by Lee C.
Adapted from thecozyapron.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from thecozyapron.com

Ingredients

  • 12

    lasagna noodles, cooked

  • 1

    pound chicken tenderloins, cooked and diced, about 8 to 10

  • 3

    cups Parmesan cheese, grated

  • 4

    cups mozzarella cheese, shredded

  • 1

    (6-ounce) bag baby spinach, raw

  • 12

    strips bacon, cooked crispy

  • 1

    teaspoon Italian seasoning

  • 1

    tablespoon flat-leaf parsley, chopped

  • CREAMY GARLIC SAUCE:

  • 8

    cups (1/2 gallon) 1% low-fat milk

  • 2

    tablespoons natural chicken base (I use “Better Than Bouillon” brand)

  • 4

    ounces butter, about 8 tablespoons

  • 4

    cloves garlic, pressed through garlic press

  • 4

    ounces flour, about 12 tablespoons

  • Pinch or two salt

  • 1/2

    teaspoon black pepper

  • Pinch ground nutmeg

  • 1

    teaspoon Italian seasoning

  • 1/4

    cup Parmesan cheese, grated

Directions

Preheat the oven to 350°F, and lightly grease a 12 x 9 x 2 1/2-inch baking dish. To assemble your lasagna, add a thin layer of the Creamy Sauce to the bottom of the baking dish, and spread evenly. Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce. Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella. Next, sprinkle over about half of the bag of baby spinach, followed by about 1/3 of the chopped bacon. Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles. Finish by topping the noodles with sauce, then sprinkle over the last cup of parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 20-25minutes, or until golden and bubbly. Garnish with the remainder of the chopped bacon and the chopped parsley, and serve. CREAMY GARLIC SAUCE: Add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat. While the milk heats, add the butter to another large saucepan or medium pot, along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften. Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour. Next, slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened. Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper, the nutmeg, the Italian seasoning, and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.

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