Saturday, November 28, 2015

Lasagna Chicken Florentine

adapted from Cooking Light

Lasagna Chicken Florentine

Serving Size  : 4    

   1 1/2  tablespoons   butter
   3    tablespoons   flour (sweet rice flour for gluten free)
   3 cups milk   or 2 12 oz cans  evaporated  skim milk
   1/2  teaspoon      nutmeg
   6 no-boil lasagna noodles
   1 1/2  cups   shredded cooked chicken breast
   1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
   1/2  teaspoon  black pepper
    3/4  cup    pizza cheese

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 degrees 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. Yield: 4 servings.

I don't care for the taste of evaporated skim milk so I use reg milk.
I use tinkyada gluten free noodle which work better partially cooked first about 5 minutes