Chicken and Mushroom Lasagna
"I often like to make a less traditional lasagna and have found that chicken and mushrooms make a simple, delicious combination. The DH and I love spicy so I really crank up the heat by adding a bunch of crushed red pepper but this is not necessary for 'normal' people. Once in a while I like to add spinach to this. You could probably add just about anything and it would be good. Using low-fat ingredients doesn't seem to change the outcome. I don't usually measure the cheeses. I use what "looks" right."
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken, left-over roasted chicken is perfect
- 2 tablespoons butter
- 1 medium onion, chopped
- 1⁄2 lb fresh mushrooms, sliced
- 1 (16 ounce) can crushed tomatoes
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- crushed red pepper flakes, to taste
- 3 tablespoons butter
- 3 tablespoons flour
- 10 ounces canned chicken broth
- 1⁄2 cup half-and-half
- 1 cup mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1⁄4 - 1⁄2 cup parmesan cheese
directions
- Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
- Melt butter in skillet.
- Saute' onions until transparent.
- Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
- Blend tomatoes in blender or food processor. Add to mushrooms.
- Stir in chicken.
- Keep warm over low heat while making the cream sauce.
- Melt butter in saucepan. Stir in flour, cooking and stirring for 2 - 3 minutes.
- Add broth, stirring until thickened.
- Stir in half-and-half over low heat.
- Spoon small amount of cream sauce in the bottom of a lasagne pan.
- Place 3 cooked noodles in pan.
- Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
- Repeat layers 2 more times.
- Top with Parmesan.
- Bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
- Let stand at least 10 minutes before cutting.
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Reviews
-
This as awesome lasagna! I first made this about 2 1/2 years ago and have passed it on to family because they thought it was great too. I did make a few changes. First I'm famous for not really measuring when I make something like this but I usually do well just eye-balling. I used boneless chicken breasts that I sauteed with the mushrooms, used a store bought "fresh" roasted red pepper & tomato sauce instead of the crushed tomatoes and just added fresh basil and more cheese like the recipe mentions . I am sure the recipe would be great either way. Great change from regular lasagna that freezes really well! yum yum!!
Tweaks
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This as awesome lasagna! I first made this about 2 1/2 years ago and have passed it on to family because they thought it was great too. I did make a few changes. First I'm famous for not really measuring when I make something like this but I usually do well just eye-balling. I used boneless chicken breasts that I sauteed with the mushrooms, used a store bought "fresh" roasted red pepper & tomato sauce instead of the crushed tomatoes and just added fresh basil and more cheese like the recipe mentions . I am sure the recipe would be great either way. Great change from regular lasagna that freezes really well! yum yum!!
RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!
