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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Lasagna-Chicken Florentine

Cooking Light NOVEMBER 1998

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 450
  • Calories from fat: 22%
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 38.7g
  • Carbohydrate: 48.4g
  • Fiber: 3.2g
  • Cholesterol: 57mg
  • Iron: 3.9mg
  • Sodium: 782mg
  • Calcium: 755mg
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Lasagna-Chicken Florentine recipe

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