Chicken Florentine Lasagna With Bacon Recipe 445 Food

CHICKEN-BACON RANCH LASAGNA

Steps:

• Melt butter in medium saucepan on medium heat. Add flour; whisk until blended. Cook and stir 1 min. Gradually add milk, stirring constantly until well blended. Cook and stir 2 to 3 min. or until thickened. Remove from heat; stir in dressing.
• Spread 1/2 cup dressing mixture onto bottom of 13x9-inch pan sprayed with cooking spray; cover with 3 noodles. Top with layers of 1/3 each of the chicken, bacon, cheese and remaining dressing mixture. Repeat layers twice; cover.
• Bake 30 min. or until heated through. Remove lasagna from oven. Let stand 10 min. before cutting to serve.

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN FLORENTINE LASAGNA WITH BACON RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F, and lightly grease a 12 x 9 x 2 1/2-inch baking dish. To assemble your lasagna, add a thin layer of the Creamy Sauce to the bottom of the baking dish, and spread evenly. Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce. Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella. Next, sprinkle over about half of the bag of baby spinach, followed by about 1/3 of the chopped bacon. Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles. Finish by topping the noodles with sauce, then sprinkle over the last cup of parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 20-25minutes, or until golden and bubbly. Garnish with the remainder of the chopped bacon and the chopped parsley, and serve. CREAMY GARLIC SAUCE: Add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat. While the milk heats, add the butter to another large saucepan or medium pot, along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften. Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour. Next, slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened. Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper, the nutmeg, the Italian seasoning, and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.

CHICKEN LASAGNA FLORENTINE

Steps:

• Combine the first 7 ingredients in a large bowl. Set aside.
• Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
• Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
• Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
• Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
• Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
• Serve with a green salad and some cheese or garlic bread.

CHICKEN FLORENTINE LASAGNA

Steps:

• Pre-cook your lasagna noodles according to the package directions. Set aside.
• Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
• Add the flour and cook for 1 minute.
• Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
• Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
• Stir until cheese has melted and add chicken breast and spinach. Set aside.
• In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
• Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
• Spread a small amount of sauce over the bottom of your pan.
• Cover sauce with one layer of pasta.
• Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
• Cover the cheese with 1/3 of the remaining sauce.
• Add another layer of pasta.
• Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
• Cover the cheese with 1/2 of the remaining sauce.
• Add a final layer of pasta.
• Cover the pasta with the remaining sauce and cover the pan with foil.
• You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
• Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
• Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
• Let the lasagna rest for 15-20 minutes before serving.

CHICKEN AND BACON FLORENTINE

Steps:

• Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.
• Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
• Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
• Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.

CHICKEN FLORENTINE LASAGNA ROLLS

Steps:

• Heat oven to 375°F.
• Cook noodles as directed on package, omitting salt. Drain.
• Mix next 5 ingredients. Spread 1/3 cup chicken mixture onto each noodle. Roll up tightly; place, seam-sides down, in 9-inch square baking dish sprayed with cooking spray. Pour pasta sauce over roll-ups; sprinkle with mozzarella.
• Bake 30 min. or until heated through.

LASAGNA FLORENTINE

Steps:

• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in spinach; sprinkle with cheese. Cover; simmer about 2 minutes or until cheese is melted.

LASAGNA FLORENTINE

Steps:

• Combine the cooked noodles and spinach, set aside.
• In lg skillet, brown beef with onion and pepper; drain.
• Add tomato sauce and seasonings.
• Mix cottage cheese with parmesan.
• In 9x13 baking pan, layer noodles, cottage cheese and sauce.
• Repeat layers.
• Top with nozzarella.
• Bake at 375* for 35 minutes, or until cheese is bubbly.

CHEESE & BACON LASAGNE

Steps:

• Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
• Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
• Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
• To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.

CHICKEN FLORENTINE LASAGNA ROLLS

Steps:

• Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
• Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
• Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
• Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
• Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
• In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
• Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.

CHICKEN AND BACON LASAGNA

Steps:

• Sauté the onion in a large frying pan, with about a quarter of the butter.
• Meanwhile, slice the bacon into chunky strips.
• Bring a pot of water to a boil and add the spinach.
• Return to a boil, drain and rinse with cold water.
• Squeeze all the water out of the spinach and slice it a few times.
• When the onion has been cooking for a few minutes, add the bacon, thyme and bay leaf.
• Increase the heat slightly and cook until the bacon starts to crisp.
• Add the chicken, cooking and stirring until it is nicely browned.
• Season with salt and pepper and then sift 1/2 tbsp flour over the top, stirring until it disappears.
• Add the lemon juice and stock.
• Increase the heat again and stir continuously as you bring the liquid to a boil.
• Reduce the heat and leave to simmer, uncovered, for about 15 minutes until the liquid has cooked into the chicken to make a thick and juicy sauce.
• Stir the spinach into the sauce and remove the pan from the heat.
• While the chicken is cooking, you can make the white sauce.
• Melt the rest of the butter in a small pan and then stir in the flour to make a thick paste.
• Gradually add the milk, stirring until it comes to a boil.
• Reduce the heat and keep stirring until you have a thick, smooth sauce (about five minutes).
• Season with salt, pepper and nutmeg.
• Grease a baking dish with a bit of the chicken sauce, then cover with three sheets of lasagne.
• Spread half the chicken sauce over the lasagne along with one third of the white sauce.
• Repeat with another layer of lasagne, the rest of the chicken, and another third of the white sauce.
• Lay the last three lasagne sheets over the top and cover with the last of the white sauce.
• Sprinkle with the parmesan cheese and cook in a moderate oven for about 30 minutes.
• Take out when the top is nicely browned and the sauce is bubbling around the edge of the dish.
• Let stand five minutes before serving.

CHICKEN LASAGNA FLORENTINE

Steps:

• Cook noodles according to package directions; drain and set aside.
• Drain spinach well, pressing between layers of paper towels.
• Combine spinach, chopped chicken, and next 11 ingredients in a large bowl, set aside.
• Arrange 3 noodles in a greased 11 X 7 inch baking dish.
• Spread half of chicken mixture over noodles.
• Repeat with remaining noodles and chicken mixture.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees for 55 to 60 minutes or until hot and bubbly.
• Let stand 15 minutes before cutting.
• yield 6 servings.