Serves: 12
Total Calories: 423
Cook lasagna noodles according to package directions. Drain well. Let cool on layers of waxed paper.
Meanwhile, in a large skillet over medium heat, saute onion in 2 tablespoons of the butter or margarine for 5 to 7 minutes. Add mushrooms and saute until lightly browned and no liquid remains set aside.
Squeeze moisture out of spinach. Place spinach in a medium bowl. Stir in 1 teaspoon of the salt, marjoram or thyme, nutmeg and pepper. Stir in ricotta, onion and mushrooms set aside.
In a medium saucepan over medium heat, melt remaining 6 tablespoons butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, chicken broth and basil. Stirring, bring to a boil and boil until thickened. Add vermouth and remaining 1/2 teaspoon salt. Cook and stir 1 minute longer.
Preheat oven to 375°.
To assemble, while sauce is still hot, spread 1 cup of the sauce in bottom of a 13 x 9 x 2-inch baking dish. Layer in order, half of the noodles, half of the chicken, 1 1/2 cups of the mozzarella cheese, all of the spinach mixture, 3/4 cup sauce, remaining 1 cup chicken, remaining noodles, remaining 1 cup mozzarella and remaining 3/4 cup sauce. Cover with foil.
Bake for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake 20 to 25 minutes longer or until bubbly around edges and Parmesan cheese is lightly browned. Let stand for 10 minutes before serving.
Garnish with additional sliced mushrooms if desired.
This Chicken Lasagna Florentine recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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