Lasagna-Chicken Florentine
1 1/2 tablespoons stick margarine or butter
3 tablespoons all-purpose flour
2 (12-ounce) cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
6 no-boil lasagna noodles
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese
Preheat oven to 450°.
Melt margarine 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 teaspoon 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.
Yield: 4 servings
CALORIES 450 (22% from fat); FAT 11g (sat 4g, mono 4.1g, poly 2.1g); PROTEIN 38.7g; CARB 48.4g; FIBER 3.2g; CHOL 57mg; IRON 3.9mg; SODIUM 782mg; CALC 755mg
Source: Cooking Light Magazine
Submitted by Tae Bo Master
Main Dishes & Casseroles
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