Chez Paul’s Chicken Lasagna Florentine 

Ingredients: Cream Sauce: Four cups of chicken broth, One half cup of butter, one half cup of flour, one half cup of heavy cream, One teaspoon of salt and one teaspoon of pepper.

Ingredients: Nine to twelve lasagna noodles cooked ( enough for three layers in a 9x13 glass pan), Sixteen ounces of fresh cooked spinach, Eight ounces of Ricotta cheese, One half cup of grated Pecorino Romano, One garlic glove, minced; Two chicken breasts, cooked and shredded; Six to eight portabella mushrooms sliced thinly, One large zucchini sliced thin, Two cups of Mozzarella cheese, grated; Two cups of Monterey Jack cheese, grated; Six slices of Provologne, One half cup of sliced green olives (black will work also), One quarter cup chopped fresh parsley.

Preparation: Cream Sauce: Melt butter in a medium sauce pan on low heat. Add flour and stir roux for three or four minutes. Add chicken broth and stir over medium heat. Add heavy cream and stir until thickened.

Preparation: Florentine layer: In a medium bowl combine cooked and drained spinach, Ricotta cheese, Pecorino Romano and minced garlic and mix well.

Preparation: Lasagna: Pour enough cream sauce to coat bottom of glass pan. Add one layer of noodles. Spread spinach mixture over noodle layer. Add an additional layer of noodles then place shredded chicken over noodles. Place a layer of the sliced mushrooms over chicken. Cover with half of the remaining cream sauce and a layer of sliced Mortadella cheese. Add one more layer of noodles and then place the sliced zucchini and another layer of sauce and the remaining cheese. Add the sliced olives and sprinkle with parsley. Bake at 350° for thirty five minutes. Cut and serve.

Name: