Lasagna-Chicken Florentine

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

Preparation

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.