Lasagna-Chicken Florentine

Lasagna-Chicken FlorentineRecipe

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 450°.

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).

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.