Sunday, September 4, 2011

Chicken Florentine Lasagna

(recipe makes 12 servings)

2 Tbsp butter
1 Tbsp minced garlic
1 cup chopped onion
4 cups fat free white sauce
2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp black pepper
12 lasagna noodles, uncooked
2 cups lowfat cottage cheese
3 cups cooked chicken, cubed
10 oz frozen chopped spinach, defrosted & drained

Assembly instructions:
Melt butter in a skillet.  Add garlic & onion & cook until onions are translucent.  Add white sauce, mozzarella cheese, 1/2 cup parmesan cheese (per recipe), basil, oregano and black pepper.  Stir to combine.  Spray a 9 x 13" baking pan with cooking spray.  spread 1/4 of cheese sauce in the bottom of the pan.  Layer with:  4 uncooked lasagna noodles, 1 cup cottage cheese, 1/4 of the cheese sauce, 5 oz spinach, 1 1/2 cup chopped chicken.  Repeat layers again.  Finish off with remaining lasagna noodles, cheese sauce, and parmesan cheese.

To serve:  Thaw in refrigerator overnight.  Preheat oven to 350 degrees.  Cover baking dish with aluminum foil.  Bake for 1 hour.  Remove from oven & allow to rest for 15 minutes before cutting.

1 medium onion = 1 cup chopped
8 oz cheese = 2 cups shredded
1 large chicken breast = 3/4 cup cooked chicken

Per serving:
349 calories
10g fat
31g protein
32g carbohydrates
2g dietary fiber
48mg cholesterol
608mg sodium

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