Creamy Chicken Florentine Lasagna
Description
Who said that lasagna had to be made with red sauce and ground beef or ground pork? This delicious lasagna is made with a yummy, creamy, buttery garlic sauce, bacon and chicken that rivals the traditional lasagna.
Ingredients
12 lasagna noodles, cooked
1 lb. chicken tenderloins, cooked and diced
3 c. Parmesan cheese, shredded
4 c. Mozzarella cheese, shredded
6 oz. bag baby spinach, raw
12 strips bacon, cooked crisp, and chopped
1 t. Italian seasoning
1 T. flat-leaf parsley, chopped
Sauce:
8 c. 1% low-fat milk
2 T.l chicken base
8 T. butter
4 cloves garlic, minced
12 T. flour
dash salt
½ t. black pepper
dash ground nutmeg
1 t. Italian seasoning
¼ c. grated Parmesan cheese
Directions
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Preheat oven to 350 degrees. Lightly grease a 12 x 9 x 2 ½ inch baking dish.
Assembly:
Add a thin layer of sauce to the bottom of the baking dish, and spread evenly.
Add 4 lasagna noodles over the sauce, and then a more generous, layer of the sauce.
Sprinkle half of the chicken, then 1 cup of the Parmesan cheese and 1 cup of the Mozzarella cheese.
Sprinkle half of the baby spinach, then 1/3 of the bacon.
Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of Parmesan and Mozzarella cheese, the rest of the baby spinach, and another 1/3 of the bacon. Cover with the last layer of four noodles.
Top the noodles with sauce, sprinkle over the last cup of Parmesan cheese, the last 2 cups of Mozzarella cheeses, and the teaspoon of Italian seasoning.
Bake 20-25minutes, or until golden and bubbly.
Garnish with the remainder of the chopped bacon and the chopped parsley, and serve.
Sauce:
Add milk and chicken base to a large saucepan, whisk to combine, bring to the simmer, then turn off the heat.
While milk is heating, add butter to another large saucepan, along with the garlic, and place over medium heat; allow to melt together, and stir garlic into the butter to soften.
Sprinkle flour into the melted butter and garlic, and stir to combine. Stir about 1-2 minutes to cook.
Slowly add the hot milk into the butter- flour mixture, whisking constantly to avoid lumps form forming. Allow sauce to simmer until thickened.
Once thickened, turn off the heat and finish by whisking in a dash or two of salt, the pepper, nutmeg, Italian seasoning, and the Parmesan cheese. Keep warm and serve.
Serves 8-10