Chicken Florentine Lasagna

Hey friends! Sorry it’s been so long since I’ve mustered up the motivation to do a new post. This pregnancy has wiped me out. I’ve been posting a lot of new recipes on Instagram, however, so this week and next week I’m going to play catch-up and get them all posted here. I know it’s much easier to print, save, and pin when they are on my website versus in the comments of my Instagram, so I promise to be better about posting here now that I’m in my second trimester and feeling good.

First up, this chicken florentine lasagna idea popped into my head when I woke up one morning. I have no idea why? Apparently, I dream of food and new recipes. Ha! But all day I couldn’t stop thinking about it, and even went so far as to drag all three of my kids to the grocery store for shallots at 5pm. I was THAT invested in making it! 😉 I’m really glad I did, though. This dish is incredibly delicious and feels really special. I like having fancier dinners every once in a while to spoil my husband and kids, and to stretch my culinary creativity. I just love cooking! And I hope that you’ll love this recipe as much as I did.



Chicken Florentine Lasagna

Recipe by Parsley and Pepper


1 T olive oil

2 lbs chicken breasts

1/2 lemon, juiced

1/4 cup water

2 T + 1T butter

1 garlic clove, minced

1 shallot, minced

1 1/2 cups chardonnay

1 cup heavy cream

scant handful fresh chopped parsley

16 oz carton cottage cheese

1 egg

1 tsp basil

2 cups fresh spinach

8 boiled lasagna noodles

1 cup shredded mozzarella

salt and pepper to taste



Preheat oven to 375. Heat olive oil over medium heat in a non-stick skillet. Add chicken breasts. Season generously with salt and pepper, then squeeze lemon juice over it. Saute for a few minutes. Flip, then add water, cover, and lower heat to medium-low. Simmer for about 7 minutes or until chicken is cooked through. Remove from pan and cover with foil. In the same pan, add 2T butter and melt over medium high heat. Add garlic and shallots and saute until the shallot is translucent. Add chardonnay and turn up the heat. Boil for 3 minutes, then add cream and boil for another 3 minutes. Add parsley and the chicken, diced. Meanwhile, mix cottage cheese with egg, basil, and generous salt and pepper. Then, in another pan, saute spinach in 1T melted butter until wilted, just about 2 minutes. In a 9×13 baking dish, spread a few spoonfuls of the sauce–without the chicken–in the bottom. Layer with 4 lasagna noodles, then 1/2 the chicken and sauce mixture, then the entire cottage cheese mixture on top of the chicken, then all of the spinach. Do another 4 noodles, the remaining sauce and chicken mixture, and finally the mozzarella. Bake at 375 for 40 minutes. Enjoy!

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