Chicken Lasagna Florentine

Ingredients

• 2 lbs. boneless chicken breast,
• cooked and in strips
• 6 c. spaghetti sauce
• 16 o.z. pkg. lasagna noodles
• 4 c. (2 lbs) ricotta cheese
• 1/4 c. granted parmesan cheese
• 2 c. (8 o.z.) shredded mozzarella
• cheese
• 3 eggs
• 1 T. parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 pkg of frozen chopped spinach,
• defrosted and drained.

Directions

• Cook the lasagna according to package directions for about 10
• minutes; drain well. Separate lasagna and lay flat. Mix together
• cheese, eggs, parsley, salt and pepper for filling. Pour about 1/2
• cup of spaghetti sauce on bottom of 13x9 inch pan or lasagna pan.
• Arrange 4 pieces of lasagna lengthwise over sauce, overlapping
• edges. Spread 1/2 cheese filling over lasagna. Spread 1/2 of well
• drained chopped spinach over cheese. Place 1/2 of cooked chicken
• over spinach. Cover with approximately 2 cups of sauce. Repeat with
• a layer of lasagna, cheese filling, spinach, chicken and sauce. Top
• with layer of lasagna and remaining sauce.
• Cover with foil; bake at 350 degrees for about 30 minutes. Remove
• foil and bake 10 minutes longer.