Chicken Florentine Lasagna With Bacon Recipe 445

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.

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.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
• Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
• Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.

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.