Chicken Florentine Lasagna

Chicken Florentine Lasagna

Ready in 1 hour

This is an easily assembled, relatively light chicken lasagna with spinach and mushrooms. This recipe was adapted from a Chicken Florentine casserole by Paula Deen.

"Good and easy. I used chopped broccoli as my husband can't have spinach. I also combined the chicken, broccoli and mushrooms and divided it between layers. Would like to try with egg noodles - be great for a buffet."

- Penguintrax

Top-ranked recipe named "Chicken Florentine Lasagna"

4.3 avg, 7 review(s) 100% would make again


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1 tablespoon olive oil
1/2 sweet or red onion; chopped
1 8-oz jar mushrooms, sliced; (8-oz. jar)
2 10-oz packets frozen chopped spinach; (10-oz. packet)
1 rotisserie chicken , pre-cooked
2 10.75-oz cans condensed cream of mushroom soup (pre; (10 3/4-oz. can)
1 cup Ricotta cheese (part skim)
1 cup sour cream (light)
2 tablespoons fresh lemon juice
2 teaspoons curry powder
black pepper; freshly ground
1/2 cup Dry white wine
12 no-boil, no-bake lasagna noodles
1/2 cup Parmesan; freshly grated
4 slices Swiss cheese

Original recipe makes 6



Preheat oven to 350 degrees.

In a large, nonstick skillet, saute onion in olive oil over medium high heat for about 3 minutes, or until onion starts to become tender. Add mushrooms and saute, stirring often, until the mixture browns and softens. Remove from heat. Meanwhile, place spinach and three tablespoons of water in a covered, microwave-safe dish and thaw in microwave on high, about 5 minutes. Drain the spinach well and put into a large bowl. Add the meat from chicken, carefully taken off the bone in and pulled apart into small pieces.

In a medium bowl, combine the soup, Ricotta cheese, sour cream, lemon juice, curry powder, pepper, and white wine. Whisk together to make a sauce.

In an 11x7-inch casserole dish that has been sprayed with cooking spray, pour about 1/2 cup (or enough to thinly cover the bottom of pan) of the soup mixture. Place three of the lasagna noodles over it, and then lightly cover with soup mixture. Layer a third of chicken and spinach mixture and a third of the vegetables over the noodles. Sprinkle about a third of the Parmesan cheese over it. Then pour another 1/2 cup or so of soup mixture on top. Repeat layers, starting with noodles, two more times. Finish by adding another layer of noodles and sauce, then topping with the slices of Swiss cheese.

Spray a sheet of aluminum foil and cover (spray-side down) casserole. Bake in oven for 30 minutes. Remove foil, and bake uncovered for 15 more minutes. Let cool 15 minutes before serving.

Verified by stevemur

Chicken Florentine Lasagne photo by MrGAC MrGAC

photo by jaclynanne jaclynanne

Calories Per Serving: 766 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken Florentine Lasagna

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Very good. This can easily be 8-10 servings. Portions are very large for 6.
johngardiner 1 year ago
Delicious! Would double all the veggies though
jaclynanne 1 year ago
Good and easy. I used chopped broccoli as my husband can't have spinach. I also combined the chicken, broccoli and mushrooms and divided it between layers. Would like to try with egg noodles - be great for a buffet.
Penguintrax 2 years ago
This was great! and easy too! Would double the mushrooms and onions - that layer was a bit thin.
neubauet 2 years ago
Made a few minor changes (didn't add mushrooms because of allergies) but overall very good...whole family loved it!
babymoe19 3 years ago
Nice recipe, different taste, we really liked it. Next time I think we might drop the curry powder, but that is a personal taste thing. It was good.
Pensolbeck 3 years ago
Great recipe. Needed a little salt & pepper though.
KatieK123 4 years ago
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