Chicken Florentine Lasagna

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You Need:

-Chicken And Spinach Layer

  • 1 pound boneless skinless chicken, cut into 1 inch cubes
  • 3 ounces pancetta
  • 8 ounces spinach

- Cheese Sauce Layer

  • 2 eggs
  • 1 tablespoon Aunt B’s Garlic Dream
  • 2.5 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 6 ounces mozzarella cheese, divided

-Cheese layer

  • 15 ounce container of cottage or ricotta cheese
  • 1/2 cup grated Parmesan or Ramona Cheese
  • 2 tablespoons freshly chopped basil, plus extra for garnish

-Lasagna noodles, prepared to package instructions

How To:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a skillet cook pancetta until the fat begins to render.
  3. Add chicken and cook until the outside browns then add spinach and cook until spinach wilts.  Turn off heat and set aside.
  4. In a bowl beat eggs with garlic seasoning and set aside.
  5. In a sauce pan melt butter and stir in flour.  Cook flour until it begins to brown and slowly add milk.  Cook and stir until the flour and butter are well incorporated into the milk. Very slowly whisk in egg mixture.
  6. Mix in 4 ounces of mozzarella cheese into sauce and stir until melted. Remove from heat and set aside.
  7. In a separate bowl, mix ricotta and Parmesan cheese, and basil.
  8. In a 13×9 backing dish, spread 1/3 the cheese sauce over the bottom of the backing dish. Then add a layer of chicken mixture and top with ricotta mixture, then a layer of noodles.
  9. Repeat with a layers of sauce, chicken, cheese and noodle until all layers are formed. Top with remaining mozzarella.
  10. Bake covered for 30 minutes. Then bake uncovered for another 15 minutes or until the cheese is brown and the lasagna bubbles.
  11. Allow to rest for 15 minutes before cutting. Sprinkle fresh basil on top serve and enjoy!