Tuesday, September 30, 2014

Chicken Florentine Lasagna

So let me tell you about this amazing dish that is amazing, did I say that it is amazing already?  
Chicken and bacon you cannot go wrong and covered with an delicious creamy garlic sauce that will blow you out of the water, couch, kitchen table, where ever you are reading this and of course turning chicken Florentine into a lasagna is genius.  This might be the only lasagna I will make for now on.

 Creamy Garlic Sauce *recipe below*
12 lasagna noodles, oven ready or cooked

1 pound chicken breast cubed
 3 cups shredded Parmesan cheese
4 cups shredded mozzarella cheese
2 cups bag baby spinach, raw
12 strips bacon, cooked crispy
1 teaspoon Italian seasoning
 1 tablespoon chopped flat-leaf parsley

Garlic Sauce
 cups milk
 2 tablespoons natural chicken base *Better Than Bouillon*
 8 tablespoons butter
 5 Garlic cloves minced
   10 tablespoons Flour
1/4 Teaspoon Salt
1/4 Teaspoon black pepper
1/2 Cup Parmesan cheese

Add the milk and the chicken base to a large saucepan or medium pot, whisk  and bring to a simmer then turn off the heat.
While the milk is off heat add the butter to another pot, along with the garlic, and place over medium heat 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
Next add garlic mixture to the milk 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,and the Parmesan cheese; keep warm.
Preheat the oven to 350°, and lightly grease a 9x12 baking dish.
Add thin layer of sauce to bottom of the baking dish
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.
Sprinkle over 1 Cup of 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 30-minutes, or until golden and bubbly.

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