Chicken Florentine Lasagna
Indulge in the rich, creamy decadence of Chicken Florentine Lasagna, a sophisticated twist on a classic comfort food. This recipe layers tender shredded chicken, velvety ricotta cheese, and a luscious homemade Parmesan white sauce with wilted spinach, all nestled between perfectly cooked lasagna noodles. The combination of garlic-infused white sauce and gooey mozzarella creates a golden, bubbly finish that’s impossible to resist. With hints of nutmeg for added depth and a balance of savory and cheesy flavors, this lasagna is a dinner-party-worthy centerpiece that serves eight hearty portions. Whether you're looking for a cozy family meal or a crowd-pleasing dish, Chicken Florentine Lasagna delivers creamy, flavor-packed perfection.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Chicken breasts (cooked and shredded)
- 4 cups Fresh spinach
- 6 tablespoons Butter
- 0.333 cup All-purpose flour
- 4 cups Milk
- 4 cloves Garlic (minced)
- 2 cups Parmesan cheese (grated)
- 3 cups Mozzarella cheese (shredded)
- 2 cups Ricotta cheese
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the lasagna noodles according to the package instructions. Drain and lay flat on a clean towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually add the milk while whisking constantly to avoid lumps. Bring the mixture to a simmer and cook, stirring often, until it thickens, about 5-7 minutes.
Stir in 1 1/2 cups of Parmesan cheese, salt, black pepper, and nutmeg (if using). Remove from heat and set the white sauce aside.
In a medium bowl, combine the ricotta cheese, egg, and 1 cup of mozzarella cheese. Mix well and set aside.
Begin assembling the lasagna: Spread a thin layer of white sauce on the bottom of the baking dish. Place a layer of lasagna noodles on top.
Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, half of the cooked spinach, and 1 cup of mozzarella cheese. Drizzle white sauce over the layer.
Repeat the layering process with noodles, ricotta mixture, chicken, spinach, mozzarella, and white sauce.
Top the final noodle layer with the remaining white sauce and sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1188 mg | 91% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
