Chicken Florentine Lasagna Recipes

Steps:

• Combine the first 7 ingredients in a large bowl. Set aside.
• Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
• Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
• Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
• Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
• Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
• Serve with a green salad and some cheese or garlic bread.

Steps:

• Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
• Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
• Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
• Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

Steps:

• Pre-cook your lasagna noodles according to the package directions. Set aside.
• Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
• Add the flour and cook for 1 minute.
• Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
• Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
• Stir until cheese has melted and add chicken breast and spinach. Set aside.
• In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
• Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
• Spread a small amount of sauce over the bottom of your pan.
• Cover sauce with one layer of pasta.
• Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
• Cover the cheese with 1/3 of the remaining sauce.
• Add another layer of pasta.
• Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
• Cover the cheese with 1/2 of the remaining sauce.
• Add a final layer of pasta.
• Cover the pasta with the remaining sauce and cover the pan with foil.
• You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
• Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
• Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
• Let the lasagna rest for 15-20 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

Steps:

• Cook noodles according to package directions; drain and set aside.
• Drain spinach well, pressing between layers of paper towels.
• Combine spinach, chopped chicken, and next 11 ingredients in a large bowl, set aside.
• Arrange 3 noodles in a greased 11 X 7 inch baking dish.
• Spread half of chicken mixture over noodles.
• Repeat with remaining noodles and chicken mixture.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees for 55 to 60 minutes or until hot and bubbly.
• Let stand 15 minutes before cutting.
• yield 6 servings.

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Steps:

• Heat oven to 375°F.
• Cook noodles as directed on package, omitting salt. Drain.
• Mix next 5 ingredients. Spread 1/3 cup chicken mixture onto each noodle. Roll up tightly; place, seam-sides down, in 9-inch square baking dish sprayed with cooking spray. Pour pasta sauce over roll-ups; sprinkle with mozzarella.
• Bake 30 min. or until heated through.

Steps:

• Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
• Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
• Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
• Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
• Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
• In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
• Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.

Steps:

• Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
• Meanwhile, heat the oil in a saucepan and fry the onion until softened.
• Add the mushrooms and fry for a further 3 minutes.
• Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
• Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
• Drain the lasagne and spread out on paper towels
• Make alternate layers of lasagne and the chicken mixture in a baking dish.
• Combine the yogurt and cheese and spread over the top.
• Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.

Steps:

• Combine chicken, pasta sauce, water and oregano; set aside. Mix cream cheese, 1-1/2 cups shredded cheese, milk and seasoning until well blended. Stir in spinach.
• Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Steps:

• Heat oven to 375°F.
• Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp. Parmesan.
• Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
• Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.