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Lasagna-Chicken Florentine

BECKY LUIGART-STAYNER
Yield 4 servings

Ingredients

  • 1 1/2 tablespoons stick margarine or butter
  • 3 tablespoons all-purpose flour
  • 2 (12-ounce) cans evaporated skim milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 6 no-boil lasagna noodles
  • 1 1/2 cups shredded cooked chicken breast (about 6 ounces)
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese

Nutrition Information

  • calories 450
  • caloriesfromfat 22 %
  • fat 11 g
  • satfat 4 g
  • monofat 4.1 g
  • polyfat 2.1 g
  • protein 38.7 g
  • carbohydrate 48.4 g
  • fiber 3.2 g
  • cholesterol 57 mg
  • iron 3.9 mg
  • sodium 782 mg
  • calcium 755 mg

How to Make It

  1. Preheat oven to 450°.

  2. Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).

  3. Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.