Archives for April 2015

Chicken Florentine Lasagna with a pan roasted garlic sauce

Photo Apr 08, 5 55 27 PMThis one is a definite keeper… I was trying to figure out how to use a bunch of chicken and fresh spinach I had in the fridge… from that

Chicken Florentine Lasagna with a pan roasted Garlic Sauce

The key to a dish like this is the sauce.  My family doesn’t like a super heavy sauce and most of the white sauces on the market are pretty much flavorless and they compensate with a ton of fat and salt.  This white sauce isn’t exactly “light” but it isn’t heavy either and it features the great nutty flavor of roasted garlic.

Pan Roasted Garlic Sauce:

Photo Apr 08, 2 47 24 PM
  • 2 cups chopped onion
  • 6 large garlic cloves peeled and halved
Photo Apr 08, 2 58 20 PM Roast the onions and garlic halves in a cast iron pan on medium heat without any oil until they get nice and seared.  Garlic taste different depending on how it is prepared and cooked.  This method will bring out the awesome nutty garlic flavor.  If you don’t have a cast iron pan – get one (or toast them in a toaster oven)Once they are nice an seared, turn off heat and let cool slightly so that you can remove the garlic and mince it up then return the garlic to the pan with the onions
Photo Apr 08, 3 46 22 PM Now add:

  • a stick of butter (cut up)
  • several glugs of olive oil.
  • a generous pinch or two of salt
  • one crushed up piece of bacon


cook all of this over low heat for a few minutes for the flavors to marry.

Photo Apr 08, 4 18 49 PMPhoto Apr 08, 4 24 11 PM add:

  • 1/2 cup flour

mix and heat, stirring constantly.  It is important to cook the raw, grainy raw-flour taste out.  This just takes a couple of minutes but keep stirring. add:

  • 1/2 gallon warmed milk


Whisk and keep whisking until it is all well mixed and thickens to a nice consistency for sauce, like a red sauce would be for a lasagna.

Photo Apr 08, 4 25 37 PM Photo Apr 08, 4 28 01 PM Turn off heat add:

  • 1/2 cup nice sharp cheese – Romano or some hard italian dry tasty cheese
  • a tablespoon or so of finely cut or dried basil

Once you have made the white sauce let it set while you build your lasagna but with Chicken Florentine Ingredients.

    Photo Apr 08, 4 41 00 PM
    Photo Apr 08, 4 54 35 PM
 Now layer your Chicken Florentine Lasagna.Coat the bottom of the lasagna pan with your garlic sauce

Lay your lasagna noodles

Add enough sauce to cover the lasagna

Add generous portions of chopped or shredded chicken, crushed bacon and lots and lots of raw spinach (it cooks way down) and Romano or other hard cheese. Mozzarella is kind of bland.  You can definately use it but your hard grated cheeses are much more flavorful.

Photo Apr 08, 4 52 37 PM Photo Apr 08, 4 42 24 PM  now repeat the process.  lots of everything is just enough…
Photo Apr 08, 4 58 36 PM Photo Apr 08, 5 38 03 PM  Bake at 350 for 30-40 minutes until bubbly all around the edgesLet stand for 15 minutes