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

• 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

• 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.