Chicken Florentine Lasagna Recipes

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WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  • Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS



Chicken Florentine Alfredo Lasagna Cups image

This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

cooking spray
1 (16 ounce) package lasagna noodles
5 ounces baby spinach leaves
4 cups shredded cooked chicken
3 cups shredded mozzarella cheese, divided
3 cups Alfredo sauce, divided
2 ¼ cups whole-milk ricotta cheese
½ cup prepared basil pesto
½ teaspoon kosher salt
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
  • Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
  • Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
  • Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
  • Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
  • Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g

CHICKEN LASAGNA FLORENTINE



Chicken Lasagna Florentine image

I have to admit that I usually do not like to cook with "cream of" soups, but my family likes this so much that I make an exception. I would be interested in knowing if your little kiddies like it because my younger brother and sister (who never like to try anything new and under normal circumstances hate spinach) love it.

Provided by Munchkin Mama

Categories     Potluck

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans cream of chicken soup
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
9 ounces chopped cooked chicken
8 ounces sour cream
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella cheese

Steps:

  • Combine the first 7 ingredients in a large bowl. Set aside.
  • Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
  • Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
  • Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
  • Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
  • Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
  • Serve with a green salad and some cheese or garlic bread.

Nutrition Facts : Calories 566, Fat 30.1, SaturatedFat 15.1, Cholesterol 100.1, Sodium 1136.9, Carbohydrate 40.5, Fiber 2.7, Sugar 2.5, Protein 33.5

CHICKEN FLORENTINE LASAGNA



Chicken Florentine Lasagna image

This recipe is a recreation of my friend's favorite Lean Cuisine (they have discontinued it). I don't create my own recipes very often so any input that could improve the final product would be appreciated.

Provided by MsKittyKat

Categories     Chicken Breast

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 16

1 lb cooked chicken breast, chopped
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
1 lb fresh mushrooms, sliced
1 medium onion, chopped
2 cups lowfat mozzarella cheese
16 ounces low-fat ricotta cheese
1 large egg
1 cup parmesan cheese
9 lasagna noodles (I precooked mine)
white sauce
1/4 cup flour
1 quart skim milk
2 tablespoons butter
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon white pepper

Steps:

  • Pre-cook your lasagna noodles according to the package directions. Set aside.
  • Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
  • Add the flour and cook for 1 minute.
  • Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
  • Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
  • Stir until cheese has melted and add chicken breast and spinach. Set aside.
  • In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
  • Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
  • Spread a small amount of sauce over the bottom of your pan.
  • Cover sauce with one layer of pasta.
  • Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
  • Cover the cheese with 1/3 of the remaining sauce.
  • Add another layer of pasta.
  • Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
  • Cover the cheese with 1/2 of the remaining sauce.
  • Add a final layer of pasta.
  • Cover the pasta with the remaining sauce and cover the pan with foil.
  • You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
  • Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
  • Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
  • Let the lasagna rest for 15-20 minutes before serving.

SPINACH LASAGNA



Spinach Lasagna image

This hot and bubbly spinach lasagna is filled with a creamy garlic sauce, chicken, bacon, and two cheeses for lots of savory flavor!

Provided by Ingrid Beer

Categories     Entree

Time 1h5m

Yield Serves 10

Number Of Ingredients 17

8 cups (1/2 gallon) 1% low-fat milk
2 tablespoons natural chicken base (I use "Better Than Bouillon" brand)
4 ounces (8 tablespoons) butter
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
1/4 cup grated parmesan cheese
12 lasagna noodles, cooked
1 pound chicken tenderloins (about 8-10 tenderloins), cooked and diced (rotisserie chicken if fine, too)
3 cups shredded parmesan cheese
4 cups shredded mozzarella cheese
1 (6 oz) bag baby spinach
12 strips bacon, cooked crispy and chopped
2 teaspoons Italian seasoning
1 tablespoon chopped flat-leaf parsley

Steps:

  • Begin by preparing your 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.
  • Next, assemble your spinach lasagna: preheat the oven to 350°, and lightly grease a 12 x 9 x 2 ½" (roughly) baking dish.
  • To assemble your lasagna, add a thin layer of the sauce to the bottom of the baking dish, and spread evenly.
  • Add 4 lasagna noodles over the sauce, then 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.

Nutrition Facts : Calories 711 calories

CHICKEN FLORENTINE LASAGNA WITH BACON RECIPE - (4.4/5)



Chicken Florentine Lasagna with Bacon Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 19

CREAMY GARLIC SAUCE:
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
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

Steps:

  • 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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