Saturday, November 19, 2011

Chicken Florentine Lasagna

I'm always on the lookout for a good make-ahead meal. One of the best make-ahead meal idea is pasta. However, most pasta dishes I've seen have red sauces. I wanted to make something with a white sauce. I remember eating a Chicken Florentine pasta at the Olive Garden a while ago and decided to re-create that dish with lasagna. This is what I came up.

10 lasagna noodles, cooked according to package directions
1 container ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 egg
salt & pepper to taste
2 cups chopped, cooked chicken
3 cups prepared Alfredo sauce
1 (12 oz) bag frozen spinach, thawed and water squeezed out
1 cup Panko breadcrumbs
3 Tbsp. butter, melted

1) Preheat oven to 400 deg F.

2) In a medium bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese and egg. Mix until incorporated. Season with salt and pepper to taste. Stir in drained spinach.

3) To assemble the lasagna, spread 1/2 cup Alfredo sauce on the bottom of 9 x 13 inch pan. Place one layer of lasagna noodles on the bottom of the pan. Evenly spread spinach mixture over lasagna noodles and top with 1 cup of chopped chicken. Spread 1 cup of Alfredo sauce and repeat layering until you've reached 3 layers (The top layer should be the Alfredo sauce). Top with remaining 1 cup mozzarella cheese.

4) In a small bowl, stir together breadcrumbs and melted butter. Evenly top breadcrumbs mixture over lasagna. Bake for 40-45 minutes until it becomes bubbly.

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