Spinach and Chicken Lasagna; Lasagna Chicken Florentine

Today was day 16 of cooking from THE BEST OF COOKING LIGHT. Since I'm cooking dinners for my daughter and her hubby as well as for us, I'm trying to keep the dishes simple in flavor this week, without much spice or acids, since she just had a baby and doesn't need that for her or the baby.

Tonight we made Lasagna Chicken Florentine (or Spinach and Chicken Lasagna as we called it). Here's our take on this dinner...

LASAGNA-CHICKEN FLORENTINE, not so good...

None of us really liked this recipe. The sauce was the culprit we're pretty sure, which was made from fat-free evaporated milk. No cheese was in the actual lasagna either, except for a small amount sprinkled on the top during the last 5 minutes of baking. Maybe a little cheese in the layers would have helped the flavor a bit.

One thing I've noticed about some of the recipes in this cookbook, they're not always accurate in their amounts. I had a hard time getting the sauce to thicken. The recipe said it would take about 3 minutes. After 15 minutes and it not getting thick, I added more flour to the sauce mixture, almost double what it called for (which isn't much, called for 3 Tbsp. and we had to use about 5 Tbsp.) to get it to thicken. In reality, it should have been a little thicker than it ended up being, but it was ok.

On a positive note, however, it was an easy recipe to make. Using oven-ready lasagna noodles was a treat and made it easy. And they weren't any more expensive than regular lasagna noodles since they were on sale.

Overall, we didn't care for this recipe and won't make it again :(

And if you're wondering about the brown spots on the salad, it's the balsamic vinaigrette dressing, not bad spinach ;)

31 recipes down, 516 more to go.