Shelly's Recipe

LASAGNA-CHICKEN FLORENTINE

Category: Pasta - Meat

1 1/2 tbsp butter
3 tbsp flour
2 (12-oz) cans evaporated skim milk
1/2 tsp salt
1/8 tsp ground nutmeg
Cooking spray
6 no-boil lasagna noodles
1 1/2 cups shredded cooked chicken breast (about 6 oz)
1 (10-oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1/2 tsp freshly ground black pepper, divided
3/4 cup pizza-blend cheese or cheddar cheese

Preheat oven to 450. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).

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 tsp pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450 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.