Chicken Lasagna Florentine-Slow Cooker Recipe!

I have made this before for dinner...yummy and easy!!!

2 cups chopped cooked chicken
2 (10¾ oz) cans of cream of chicken soup, undiluted
1 (10 oz) package frozen chopped spinach, thawed and well drained
1/3 cup chopped onion
8 oz container of sour cream
1 cup milk
1/2 tsp salt
1/4 teaspoon pepper
1/8 tsp nutmeg
1/2 cup grated Parmesan cheese
Mozzarella cheese
lasagna noodles
cooking spray

Mix the first 10 ingredients in a bowl

Spray slow cooker really well and layer noodles, mixture and mozzarella cheese and repeat until mixture is gone
**Helps if you break the noodles in half when layering them in the slow cooker.

Cook for 1 hr on high and the 4-5 hours(or until noodles are done) on low

Linking to:

Zucchini and Bacon 3 Cheese Lasagna

Mmmmm Lasagna.  I don't care how many gazillion versions of this recipe there are, I vow to try them all, or at least as many as I can get my hands on.

When I saw this one over at Kevin and Amanda's, I literally drooled on the keyboard, I mean....Zucchini AND Bacon?  Are you kidding me?  That's like heaven on a plate right there.

I'm not going to talk much about this one, I think it's best left to the taste buds to speak for themselves, so here, thanks again to Kevin and Amanda, love that blog.

Zucchini and Bacon Three Cheese Lasagna

Béchamel Sauce:
1 tablespoon butter
1 tbsp flour
1/2 cup milk
Pinch of salt, pepper, & freshly grated nutmeg

Lasagna:
1 zucchini, diced
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp salt & pepper
3 ounces fontina cheese, shredded
1/2 cup Parmesan cheese, grated
6 slices bacon, cooked and cut into bite sized pieces
1 egg
1/2 tsp salt & pepper
1 cup of your favorite marinara or spaghetti sauce
3 oz smoked mozzarella cheese
4 oven ready (no boil) lasagna noodles


Directions:
Dice zucchini, add garlic, coat with 1 tbsp olive oil and season with 1/2 tsp each salt and pepper.

Roast in an 8×8 baking dish at 400 degrees for 15 mins until soft. Leave oven on at 400, and save the 8×8 dish for the lasagna.

Combine the zucchini, bacon, Parmesan, fontina, egg, 1/2 tsp salt and 1/2 tsp black pepper in a medium bowl to blend. Set aside.

To make the béchamel sauce: Melt 1 tbsp butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk a pinch of salt, pepper, and nutmeg into the béchamel sauce.

Pour the béchamel sauce into the bottom of the 8×8 dish. Top with 2 lasagna noodles, the zucchini mixture, 2 more lasagna noodles, the marinara sauce, mozzarella cheese, and a little more parmesan cheese to top.

Cover tightly with foil.

Bake at 400 until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.

Let stand for 10 minutes.


Makes 4 servings.

Vegetarian lasagna

Vegetarian Lasagna : It can take enormous amount of vegetables hidden. I made this casserole in 9X9 inch. pan.

I used more than a pound of spinach, 2 cups grated carrots, 3 cups broccoli florets, 2 cups finely chopped bell pepper and celery.

heat some oil in a big pot add - dry herbs (oregano, basil), finely chopped garlic (4 cloves), 1/2 onion, vegetables, 8 oz crumbled tofu, salt, lemon juice, 1 tbs sugar, mix 1 cup milk with 1 tbs whole wheat flour and add it to veggies. Mix it all together until veggies cooked (about 10 min).

cook the pasta sheets as per instructions. 1 cup of pasta sauce, 2 cups of Mexican blend cheese and 1 cup of Parmesan cheese will make this veggie cheesy lasagna... yum.
In pan - 2 layers of veggies, pasta sauce, cheese and pasta sheets... topped with cheese. baked for 30 min 350F.

Well, this was dinner so in the morning - I cut the lasagna piece, warmed for 2min in a bowl in the microwave and gave it in the hot lunch box by cutting it into bites with sharp knife- ready to eat with fork. It will be warm for lunch.

Roo loves it...so nothing on the side.