Chicken Florentine Lasagna With Bacon Recipe 445

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

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.

BACON CHICKEN ALFREDO LASAGNA ROLL RECIPE BY TASTY

Steps:

• Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
• In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
• Add the cream, and bring to a boil.
• Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
• Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
• Mix the chicken with the sauce until thoroughly combined.
• On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
• Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
• Preheat oven to 400°F (200°C).
• Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
• While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
• Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
• Unwrap and transfer to a baking tray.
• Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
• Cool for about 15 minutes, then transfer the roll to a cutting board.
• Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
• Enjoy!

SPINACH LASAGNA

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.

CHICKEN FLORENTINE LASAGNA

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.

CHICKEN AND BACON LASAGNA

Steps:

• Sauté the onion in a large frying pan, with about a quarter of the butter.
• Meanwhile, slice the bacon into chunky strips.
• Bring a pot of water to a boil and add the spinach.
• Return to a boil, drain and rinse with cold water.
• Squeeze all the water out of the spinach and slice it a few times.
• When the onion has been cooking for a few minutes, add the bacon, thyme and bay leaf.
• Increase the heat slightly and cook until the bacon starts to crisp.
• Add the chicken, cooking and stirring until it is nicely browned.
• Season with salt and pepper and then sift 1/2 tbsp flour over the top, stirring until it disappears.
• Add the lemon juice and stock.
• Increase the heat again and stir continuously as you bring the liquid to a boil.
• Reduce the heat and leave to simmer, uncovered, for about 15 minutes until the liquid has cooked into the chicken to make a thick and juicy sauce.
• Stir the spinach into the sauce and remove the pan from the heat.
• While the chicken is cooking, you can make the white sauce.
• Melt the rest of the butter in a small pan and then stir in the flour to make a thick paste.
• Gradually add the milk, stirring until it comes to a boil.
• Reduce the heat and keep stirring until you have a thick, smooth sauce (about five minutes).
• Season with salt, pepper and nutmeg.
• Grease a baking dish with a bit of the chicken sauce, then cover with three sheets of lasagne.
• Spread half the chicken sauce over the lasagne along with one third of the white sauce.
• Repeat with another layer of lasagne, the rest of the chicken, and another third of the white sauce.
• Lay the last three lasagne sheets over the top and cover with the last of the white sauce.
• Sprinkle with the parmesan cheese and cook in a moderate oven for about 30 minutes.
• Take out when the top is nicely browned and the sauce is bubbling around the edge of the dish.
• Let stand five minutes before serving.