Lasagna-Chicken Florentine
By pchmiel
Ingredients
- 1 - 1/2 Tbsp butter or stick margarine
- 3 Tbsp flour
- 2 (12-ounce) cans evaporated skim milk
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- Cooking spray
- 6 no-boil lasagna noodles
- 1-1/2 cups shredded cooked chicken breast
- 1 10-oz package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/2 tsp freshly ground pepper
- 3/4 cup (3 ounces) pre-shredded reduced fat pizza blend cheese or cheddar
Details
Preparation
Step 1
Preheat oven to 450 degrees
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 and nutmeg; cook until thick, stirring constantly (about 3 minutes).
Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.
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