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Chicken Florentine Lasagna
Chicken Florentine Lasagna

Chicken Florentine Lasagna

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 container (10 oz.) Philadelphia Cooking Creme Italian Cheese & Herb
1 jar (16 oz.) light parmesan Alfredo sauce
1 can (12 oz.) sliced mushrooms, drained
4 cooked boneless skinless chicken breasts, shredded
1 container (24 oz.) low fat cottage cheese, drained
1 lb frozen chopped spinach, thawed and well-drained
2 cups Kraft Three Cheese Blend (Parmesan, Asiago, & Romano) Grated, divided
2 cups Italian Style 6 Cheese Blend (parmesan, mozzarella, Asiago, Romano, provolone & Fontina) shredded
8 no-bake lasagna noodles
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Let's Make It
1. In large skillet combine the Cooking Creme, the Alfredo Sauce, the mushrooms, and the shredded chicken. Heat throughly over low heat.
2. In large bowl combine the drained cottage cheese, the spinach (may want to press spinach while in strainer to remove as much of liquid as possible), and 1 cup of the Three Cheese Blend. Mix very well.
3. Take about 1/2 to 3/4 cup of the chicken mixture and place in the bottom of a 13x9 inch baking dish.
Lay 4 of the No-Bake noodles of the chicken mixture. Place half of the remaining chicken mixture over the noodles. Place half of the cottage cheese-spinach mixture over the chicken. Sprinkle 1/2 cup of the 3 Cheese Blend over the Spinach. Then sprinkle 1 cup of the Italian 6 Cheese Blend. Layer remaining ingredients starting with noodles ending with the shredded cheese.
4. Cover with aluminum foil and place in a 350 degrees F preheated oven. Bake for 1 hour. Remove foil and bake an additional 10 min. for light browning of the cheese. Remove from oven let rest for 5 min.
5. Cut into slices and enjoy.
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