Creamy Chicken Florentine Lasagna with Two Cheeses, Baby Spinach and Crispy Bacon

• Meat

  • 12 strips Bacon
  • 2 tbsp Chicken base, natural
  • 1 lb Chicken tenderloins

• Produce

  • 1 (6 oz bag Baby spinach, raw
  • 1 tbsp Flat-leaf parsley
  • 4 cloves Garlic

• Condiments

  • 1 Garlic sauce, Creamy

• Pasta & Grains

  • 12 Lasagna noodles, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 4 oz Flour
  • 2 tsp Italian seasoning
  • 1 Pinch Nutmeg, ground
  • 1 Pinch Or two salt

• Dairy

  • 8 cups 1% low-fat milk
  • 4 oz Butter
  • 4 cups Mozzarella cheese
  • 3 cups Parmesan cheese
  • 1/4 cup Parmesan cheese, grated

Found on thecozyapron.com

Description

Ingredients

• Creamy Garlic Sauce (recipe below)
• 12 lasagna noodles, cooked
• 1 pound chicken tenderloins (about 8-10 tenderloins), cooked and diced
• 3 cups shredded parmesan cheese
• 4 cups shredded mozzarella cheese
• 1 (6 oz) bag baby spinach, raw
• 12 strips bacon, cooked crispy
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped flat-leaf parsley
• 8 cups (½ gallon) 1% low-fat milk
• 2 tablespoons natural chicken base (I use “Better Than Bouillon” brand)
• 4 ounces (8 tablespoons) butter
• 4 cloves garlic, pressed through garlic press
• 4 ounces flour (about 12 tablespoons)
• Pinch or two salt
• ½ teaspoon black pepper
• Pinch ground nutmeg
• 1 teaspoon Italian seasoning
• ¼ cup grated parmesan cheese

Directions

• -Preheat the oven to 350°, and lightly grease a 12 x 9 x 2 ½” (roughly) baking dish.
• -Add the milk and the chicken base to a large saucepan or medium pot, whisk to combine, and bring to the simmer; then, turn off the heat.