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Creamy Mushroom, Spinach, and Chicken Lasagna

2008 August 12
by taiyyaba

This has a creamy, earthy feel and taste. The flavors meld deliciously well together in the oven. I made this for a dinner party (and didn’t get any pictures of an individual serving, sorry!), and it was pretty quick to put together – and the meal didn’t require much more. I served it with salad, bread and herb-roasted potatoes. My friend Amani pointed out that this would go well with shredded roasted turkey as well.

Recipe after the link, but first, a picture of the condensation on the pasta pot after boiling the lasagna.

Creamy Mushroom, Spinach, and Chicken Lasagna

8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
Lots of garlic (to taste, but lots)
2 cups whole milk + 1/4 cup
1/2 cup flour
1 15oz. container ricotta cheese
1/2 onion, sliced
1 small pkg frozen spinach, thawed and drained
2 cups cooked chicken, shredded
1/2 cup shredded Parmesan or Mozzarella cheese
1 small stem rosemary, leaves chopped (about 1 tsp)
Red pepper flakes
Salt, pepper

1. In a large sautee pan over medium heat, add some olive oil and sautee the onions and spinach until well combined. Salt and pepper. Off the heat, add about 1/4 cup milk and stir until the mixture softens a bit. Back on the heat, add about one third of the ricotta and mix well. (You need a heaping cup (8 oz) for the white sauce, so put the rest in the spinach). Remove the spinach mixture from the pan.

2. In a large pan over medium heat, add some olive oil and sautee garlic and mushrooms until almost soft. Add the rosemary. Salt and pepper it. (Start cooking the lasagna noodles at this time too. The rest doesn’t take too long).

3. Add the flour to the mushrooms and stir very rapidly to combine. Off the heat, add one cup of milk and stir it in very well. Put the pan back on the stove and stir in the second cup of milk. Keep stirring until thickened. Taste and adjust seasonings (lots of pepper tastes good in this).

4. Add the shredded chicken to the white sauce and stir well to incorporate.

5. Start building your lasagna: Using a ladle, put about 1/4 to 1/3 cup of sauce on the bottom of a lasagna pan. Put a layer of lasagna noodles, then put about half of the spinach mixture on top of that, spreading it out well. Pour about 1/2 or 1/3 of the mushroom-chicken cream sauce on top. Place another layer of lasagna noodles and top with the rest of the spinach and some more sauce. Another layer of noodles, then top with the rest of the sauce.

6. Bake at 425 for about 20-30 minutes. Take it out, top with shredded cheese, then bake until cheese is bubbly and brown to your liking. Total oven time is about 30-40 minutes.

One more. This one, according to Ameir and Samra, STARES INTO YOUR SOUL. Sarah L. says it looks like an owl.

3 Responses leave one →
  1. samra permalink
    August 12, 2008

    Pardon the nerdiness but your eye has a blind spot and it works great with your STARING INTO THE SOUL picture. Close your right eye and look at the dot on the right with your left eye. Then move closer and closer to the screen. At some distance, the dot on the left will disappear! Try it…

  2. August 18, 2008

    1. omg you’re kidding. i just made bird lasagna the other night too!!! we are so cool.
    mine was made with meat sauce, containing ground turkey, onions, mushrooms, orange bell pepper and carrots – seasoned it and mixed it with jarred marinara. layered that with lasagna noodles and a cheddar bechamel, finishing with the white sauce and topping with more shredded cheddar. dang it was good. i will have to try this one!!!

    2. OMG samra you are right! and such a nerd! 🙂

    3. tibs, do you use a whisk for your white sauce? i find it a lot easier to keep out the lumps… a small balloon whisk.

  3. August 20, 2008

    ayesha, we are awesome. i like the ground turkey idea – healthier, and tastes lighter too. well done. I didn’t use a whisk here because i mixed the flour into the pan while the mushrooms were still in it – but it still came out relatively lump-free. if i was starting in an empty pan, i’d try to use a whisk, although right now i am kind of whisk-deficient. i have a couple of rubber or plastic coated ones for my non-stick pans, but they’re not very sturdy. my wire one is rusting and i haven’t had time to go get another one.

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