Chicken Florentine Lasagna



Today’s guest post comes from my friend Christel, whom I’ve known for about four years now. Wow, how time passes! We met on a writing website and the girl is a reading fiend. Check out her blog and this wonderful recipe.


Chicken Florentine Lasagna


What you will need:

  • 2 cups shredded chicken (I used leftover roasted chicken from Saturday’s dinner.)
  • Lasagna noodles (about 12 halfway boiled)
  • 1 pkg. frozen, chopped spinach
  • 1 quart lowfat cottage cheese
  • 1 egg
  • 1 tea. salt, 1/2 tea. pepper, 1 tea. basil, 1/2 tea. oregano
  • 2 cups shredded swiss cheese (1/2 c. for cottage cheese mixture)
  • 1 package sliced mushrooms
  • 1/2 medium onion chopped
  • 1 roma tomato sliced
  • 1/4 cup butter
  • 2 Tbl. flour
  • 2 cups milk

What to do:

  • Boil the noodles.
  • Mix chicken, spinach, cottage cheese, egg, seasonings & 1/2 cup of swiss into bowl & blend.
  • Melt butter in saucepan over medium heat.
  • Add flour to butter, stirring often for 2 minutes.
  • Add milk to butter/flour mixture. Season to taste.
  • Chop the onion & slice the tomato. Usually you can do this while stirring the rue (white sauce).
  • Preheat oven to 375
  • Spread a little sauce in the bottom of a 9 x 13 baking dish.
  • Layer noodles, cheese mixture, sprinkle onions & mushrooms. (You can chop your mushrooms, but I left them sliced from the package.)
  • Spread a fine layer of white sauce & season slightly.
  • Repeat with noodles, etc. This should be 3 layers w/ noodles on top.
  • On the top, arrange sliced tomatoes & remaining swiss. Season to taste.
  • Cover with foil and bake for 50 minutes.

Serve this with a salad and VIOLA! Seriously, this is “THE BOMB” (verbatim from my man). Plus, I used ingredients I had on hand. The tomatoes really added a pop of color to boot! 🙂


Thanks for sharing Christel!


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