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Lasagna Florentine

Lasagna Florentine

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 105 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

Lasagna Florentine
2 tablespoon Extra virgin olive oil
1 lb Hannaford Inspirations Chicken Breast
2 each vidalia onions, chopped
2 each large Fresh garlic cloves, minced
28 oz Canned plum tomatoes, whole, peeled
12 oz Canned tomato paste
4 oz Canned mushroom slices
11/2 cup Water
3 each Snipped fresh basil sprigs
2 teaspoon Dried oregano
1/2 oz Crushed red pepper flakes
1 teaspoon Kosher salt
11/2 teaspoon Black pepper, freshly ground
2 teaspoon Sugar
9 oz Hannaford Inspirations lasagna noodle, 9 pieces
5 oz Hannaford Inspirations Fresh Baby Spinach, washed
8 oz Feta cheese, crumbled
8 oz Provolone cheese, thinly sliced
6 oz Mozzarella cheese, shredded
15 each Greek kalamata olives, pitted and sliced

directions:

1. Prepare tomato-chicken sauce: Heat oil in a large skillet over medium-high heat. Add Chicken Breast cut into 1-inch chunks and sauti until lightly browned and cooked completely.
2. Add onion and garlic and sauti with cooked chicken until liquid evaporates.
3. Add chopped into bite-size tomatoes, tomato paste, mushrooms, water, basil, oregano, hot pepper flakes, salt, black pepper, and sugar. Simmer sauce 1 hour on medium-low heat, stirring occasionally.
4. While sauce simmers, cook lasagna noodles according to package directions for al dente. Once noodles are cooked, place pot in sink and run cold water into pot until water, noodles, and pot are cold.
5. Preheat oven to 350 degrees F. Spread a couple spoonfuls of sauce (no meat chunks) on bottom of a 9-by-13-inch pan (preferably glass) and layer as follows: 3 noodles, 1/3 of sauce, 1/3 of Fresh Baby Spinach, 1/3 of feta, 6 slices of provolone, 1/3 of mozzarella, 3 to 5 sliced olives.
Repeat for a second layer. For the third, final layer, also repeat, except use only 3 slices of provolone; tear these in half.
6. Bake for 40 minutes, until sauce is bubbling and cheese begins to brown. Let rest 10 to 15 minutes before serving.
Source: Hannaford fresh Magazine, March - April 2007

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Quantity Ingredients  
2 tablespoon Extra virgin olive oil  
1 lb Hannaford Inspirations Chicken Breast  
2 each vidalia onions, chopped  
2 each large Fresh garlic cloves, minced  
28 oz Canned plum tomatoes, whole, peeled  
12 oz Canned tomato paste  
4 oz Canned mushroom slices  
11/2 cup Water  
3 each Snipped fresh basil sprigs  
2 teaspoon Dried oregano  
1/2 oz Crushed red pepper flakes  
1 teaspoon Kosher salt  
11/2 teaspoon Black pepper, freshly ground  
2 teaspoon Sugar  
9 oz Hannaford Inspirations lasagna noodle, 9 piec  
5 oz Hannaford Inspirations Fresh Baby Spinach, wa  
8 oz Feta cheese, crumbled  
8 oz Provolone cheese, thinly sliced  
6 oz Mozzarella cheese, shredded  
15 each Greek kalamata olives, pitted and sliced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 517 kcal (25%)
Calories from Fat 333 kcal (0%)
Total Fat 37 g (56%)
Saturated Fat 27 g (135%)
Cholesterol 70 mg (23%)
Sodium 1609 mg (67%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 16 g (64%)
Protein 39 g (65%)
Vitamins
Vitamin A 3473 IU (69%)
Vitamin C 31 mg (51%)
Minerals
Calcium 579 mg (11%)
Iron 22 mg (36%)
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