Tuesday, June 9, 2015

Spinach Mushroom Lasagna

Lasagna is one of those deliciously cheesy, belly-filling Italian meals that I crave every so often, but don’t necessarily want to take time to make - it can be a lengthy process! However, if you prepare ingredients in stages, making a lasagna can be a piece of (layered) cake :-)


Ingredients: (makes 9-12 servings)
1 lb mushrooms, sliced
3 chicken breasts
~1½-2 cups milk (I used skim)
~1 cup Parmesan cheese, shredded or grated
~½ lb spinach (I used fresh, but you can use frozen - make sure it is thawed and drained)
~¼-½ cup flour (I used whole wheat)
~¼-½ cup finely chopped onions (I used dried - adjust according to preference)
~3 cups shredded mozzarella cheese
~12oz lasagna noodles
minced garlic or garlic powder, paprika, salt and black pepper to taste
canola oil for cooking

The chicken, and even the sauce, can be prepared a day or two ahead of time.

To make the sauce:
Saute mushrooms, onion, and garlic in oil over medium heat. Add flour and roast for a few minutes, then slowly stir in milk, breaking lumps if they’re formed. Add parmesan cheese and spinach and let cook for a few minutes to thicken. Adjust milk/flour/cheese quantities as desired for preferred thickness.


To cook chicken on stove-top:
Using 1-2 TBSP oil, pan-fry chicken breast over medium heat for 5-6 minutes on each side. Once cooked, shred chicken, then return to pan and season with paprika, garlic powder, and ground pepper to taste.

To cook chicken in the oven:
Place chicken breast in a lined, greased baking pan. Season with paprika, garlic powder, and ground pepper. Grease one side of a sheet of parchment paper, then place parchment paper greased-side-down over the chicken. Tuck the edges down into the pan so that it is snug around the chicken and the chicken is completely covered with parchment paper. Bake at 400F for 35-40 minutes. Let cool for a few minutes, then slice or chop.

Prepare lasagna noodles according to package.

In a deep baking pan, spread a thin layer of sauce. Put down a layer of noodles, then a layer of shredded/chopped chicken followed by sauce, then sprinkle mozzarella cheese. Repeat until the chicken is used up, making sure to reserve some sauce. You should have a final top layer of noodles. Cover with remaining sauce, and top with remaining mozzarella cheese.


Bake finished lasagna for 35-45 minutes at 375 F until heated through and the cheese on top has melted.


Let cool for a few minutes, then slice and enjoy!


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