Chicken Florentine Lasagna Recipe: It's good.

Well, the floors are dust bunny free and even Swiffered, which is good.  I drank a teeny bit more Diet Coke at dinner than I should have, so I am wide awake now.  So, here's the recipe, and it is a good one, though a little bit ingredient intensive, but worth the time and energy.  Yum-my.  I got it from one of my best buddies, Jenn - thanks, Jenn!



Ingredients:
6 Lasagna noodles
1 - 10 oz package frozen chopped spinach, thawed
2 cups cooked chicken
2 cups shredded cheddar
1/3 cup onion (finely chopped)
1/3 t nutmeg
1 T cornstarch
1/2 t salt
1/2 t pepper
1 T soy sauce
1 can cream of mushroom soup
8 oz. sour cream
1 sm jar mushrooms (sliced/drained)
1/3 cup mayo
4 oz. fresh grated parmesan
Butter Pecan topping:
2 T butter
1 cup chopped pecans

Here's a picture of most of them.  At least I warned you.



Cook your noodles.



Drain spinach between paper towels.



Mix together all ingredients, besides the parmesan cheese and the butter and pecans.



Arrange 2 noodles in a lightly greased 11 x 7 dish.



Layer twice.



Make sure your daughter who is nap-dazed doesn't stick her hands in your florentine.



Melt butter over the stove and cooked pecans for about 3 minutes.



Sprinkle the top of your lasagna with parmesan cheese and the butter pecan topping.  Make sure you COVER your lasagna before cooking it at 350 degrees for 55-60 minutes.  Let is stand for 15 minutes before you cut into it.



Enjoy!  I usually double the recipe and make two if I am going through the trouble.