Chicken Lasagna Florentine
Creamy, comforting, and full of savory flavors, Chicken Lasagna Florentine is a delightful twist on a classic comfort food. This irresistible recipe combines tender shredded chicken, layers of perfectly cooked lasagna noodles, and a rich béchamel sauce infused with garlic and a hint of nutmeg. Packed with the wholesome goodness of spinach and a blend of ricotta, Parmesan, and mozzarella cheeses, this dish offers a harmonious balance of creamy, cheesy, and hearty flavors. Perfect for family dinners or special gatherings, this baked pasta favorite features golden, bubbly perfection on top and serves generously, making it an ideal choice for a crowd. Whether you're seeking a new spin on poultry dishes or an upgrade to your lasagna repertoire, Chicken Lasagna Florentine is a surefire crowd-pleaser that’s both satisfying and easy to make!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 10 oz Frozen chopped spinach, thawed and drained
- 1.5 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 4 cups Milk (whole or 2%)
- 2 cloves Garlic, minced
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to boil and cook the lasagna noodles according to the package instructions. Drain and lay them flat on parchment paper to prevent sticking.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1 minute to create a roux. Gradually pour in the milk, whisking constantly to avoid lumps.
Add salt, black pepper, and nutmeg to the sauce. Continue to stir until the béchamel sauce thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, and thawed spinach. Mix well and season with a pinch of salt and pepper.
In the prepared baking dish, spread 1/2 cup of the béchamel sauce evenly across the bottom.
Lay 4 lasagna noodles on top. Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by 1/3 of the shredded chicken. Drizzle 1/2 cup of béchamel sauce over the layer and sprinkle 1 cup of shredded mozzarella cheese.
Repeat the layering process two more times (noodles, ricotta-spinach mixture, chicken, béchamel, mozzarella).
For the final layer, place the remaining lasagna noodles on top. Spread the remaining béchamel sauce over the noodles and sprinkle with the remaining 1/2 cup of Parmesan cheese and 1 cup of shredded mozzarella cheese.
Cover the baking dish with aluminum foil (make sure it doesn’t touch the cheese) and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Chicken Lasagna Florentine!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 733 mg | 56% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 791 mg | 17% | |
*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.
