Chicken Florentine Lasagna. This pasta features a lighter dish of ground chicken and a creamy white sauce. “Florentine” typically describes a spinach cheese sauce. Here I substitute steamed kale.  All the gooey cheese is balanced with the lean benefit of chicken and the added bonus of kale.

Ingredients:

1 pkg of oven-ready lasagna noodles

2 cups of whole milk

2 cups of heavy cream

2 1/2 cups of mozzarella cheese, divided

1/2 cup of parmesan cheese

salt and pepper to taste

2 Tbsp of garlic powder

2 cups of kale, boiled and drained

1 yellow onion, diced

2 cloves of garlic, minced

1 lb of ground chicken

2 Tbsp of olive oil

In a large pot, heat milk and cream.  Add flour and bring to a boil.  Reduce heat and add mozzarella and parmesan cheeses.  Season with salt, pepper and garlic powder.  Whisk continuously until combined and thickened.  Add steamed kale and mix to combine.

In a separate skillet, heat oil and brown onions, ground chicken and garlic.  Cook 10 minutes and remove from heat.

Spray a deep baking dish with oil.  Place a layer of lasagna noodles at the bottom of the dish.  Spread cheese and kale sauce over the pasta.  Place another layer of lasagna noodles.  Add chicken mixture and spread until even.  Add a final layer of noodles.  Top with the remaining cheese mixture.  Sprinkle mozzarella cheese and drizzle 1 Tbsp of olive oil.

Bake 30 minutes.  Let rest 10 minutes before serving.