The creamy chicken filling with spinach and mozzarella makes it an elegant entree that you can serve for a special occasion. I served this one green beans, a salad, and for everyone else french bread.
This recipe is from my church Come & Dine cookbook, and it comes from a great cook.
Chicken Florentine Lasagna
1. Prepare vegetables:
(1) Chop up 1 medium onion.
(2) Chop up 10-15 oz of fresh spinach (or use frozen)/
(3) Mince 2- 4 cloves of garlic.
(4) Chop up 1 cup of mushrooms.
2. Prepare chicken: Chop up 2 cups of chicken breast and poach in 1 cup of water until tender. Reserve the liquid for the cream sauce.
3. Cook 9 gluten free lasagna noodles (I prefer Tinkyada)
4. Grate 3 cups of mozzarella cheese.
5. Prepare the creamy cheese sauce - In a large skillet put:
(1) 1/2 cup of butter and let melt.
(2) Add the onions and let cook for 2 minutes. Then add the mushrooms and the garlic and sauté for about 2 more minutes.
(3) Stir in 1/4 cup of white rice flour and whisk for about 30 seconds. Then slowly add 2 cups of chicken broth (I made mine with adding enough water to the reserved chicken liquid to make 2 cups. I added 2 tsp. Chicken Better than Bouillon.)
(4) Then whisk an additional 1/4 cup of white rice four into 2 cups of milk. Then gradually whisk that into the pan stirring continually. Bring to a boil and stir it for just one minute.
(5) Now add 2 cups of the grated mozzarella into the sauce with 1 tsp. basil, 1/2 tsp. oregano, 3/4 tsp. black pepper. Cook over low heat until the cheese is melted.
(6) Make any adjustments--more milk, more seasonings?
6. Assemble lasagna:
(1) Put 1 1/2 cups of the sauce into the bottom of an ungreased 9 x 13 pan.
(2) Top with 3 or 4 lasagna noodles.
(3) Spread 1 cup of cottage cheese over the noodles. (You may need a tiny bit more than this)
(4) Spoon 1 1/2 cups of the cream sauce over the cottage cheese.
(5) Top with 3 or 4 more lasagna noodles.
(6) Spread 1 cup of cottage cheese over these noodles.
(7) Top with the spinach and chicken.
(8) Spoon 2 to 2 1/2 more cups over the spinach and chicken layer. (You should make sure you have enough to put over the last layer of noodles.)
(9) Top with the last 3 lasagna noodles.
(10) Grate additional mozzarella over the top and sprinkle 1/2 cup more Parmesan on top.
7. Bake uncovered at 350 for 45-50 minutes. Let stand 10 minutes before serving. (I usually lay a piece of foil over it to help it not cool down too fast.)
Other Italian & Greek Pasta Recipes on This Blog:
Italian & Greek Chicken:
Incredible Gluten Free Chicken Souvlaki (My son-in-law's marinade recipe)
Chicken Cacciatore with Peppers & Mushrooms (My mother-in-law)
You've Got to Try This Gluten Free Chicken Parmesan! (From my church cook book, Come & Dine)
Pasta Cassroles:
The Best Gluten Free Lasagna (From my church Come & Dine cookbook)
Delicious Gluten Free Chicken Tetrazzini (From my daughter-in-law's family cookbook)
Jan's Classic Baked Spaghetti Casserole
Classic Pastas:
My Mom's Splendiferous Gluten Free Spaghetti (My mother's amazing sauce!)
Ginger's Family Favorite Gluten Free Beef Stroganoff (From my friend Ginger)
Gluten Free Pasta Aioli - Sausage & Vegetable Penne (From my daughter and son-in-law)
Incredible Gluten Free Pasta Primavera (Combination of two Internet searches)
Fantastic Gluten Free Salmon Fettucine
Easy to Make Gluten Free Shrimp Linguini (From my Syre School Cookbook)
Mac & Cheeses
Fantastic Gluten Free Macaroni & Cheese (Modified from Heritage & Internet search)
Gluten Free Comfort Food - Downright Delicious Gluten Free Tuna Noodle Casserole (From my Heritage School Cookbook)
Northwest Crab Mac & Cheese - From a 5th grade friend's recipe project
Whidbey Island Crab & Noodle Bake - A classy crab mac & cheese recipe from my mother-in-law
Pizza
Judi's Gluten Free Crazy Crust Pizza - Spinach, Artichoke & Feta Pizza (From a friend)
Soups:
This is the Best Minestrone Soup! (From my son's Internet search and tweaking)
Mouth Watering Italian Turkey Sausage Soup (This is my friend Debbie's recipe)
Salads:
Tasty Gluten Free Pasta Salad (I've been making this salad for over 20 years!)
Jeremy D's Sensational Greek Salad (From my son-in-law who is half Italian)
Michelle's Greek Quinoa Salad (My daughter came up with this way to use quinoa)