"Do vegetarians eat animal crackers?"--Unknown

Creamy Spinach Mushroom and Chicken Lasagna Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Creamy Spinach Mushroom and Chicken Lasagna, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Reyes

Category:
Category:

Ingredients:  
Ingredients:  
9 lasagna noodles, cooked according to package directions
1 cups shredded mozzarella
Extra-virgin olive oil, for drizzling

Vegetables:
3 tablespoons extra-virgin olive oil
8 10 ounces cremini or button mushrooms, cleaned and quartered
2 cups, loosely packed, shredded cooked chicken (can be leftover roaster or chicken breast)
1 medium onion, chopped
1 teaspoon sea salt
teaspoon freshly ground black pepper

Sauce:
2 cups heavy cream, at room temperature
1 cups whole milk, at room temperature
⅓ cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
10 ounces fresh baby spinach, washed and coarsely chopped
cup packed fresh basil, chopped or 1 tablespoons dried basil
2 cloves garlic, minced
1 teaspoon sea salt
teaspoon freshly ground black pepper

Directions:
Directions:
Preheat oven to 350 F. Butter a 9-by-13-by-1-inch baking dish. Set aside. For the vegetables: In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes. Remove from heat, stir in chicken and set aside.

For the sauce: In a heavy bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the 2 cups mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper. Add the vegetable mixture to the sauce and stir to combine. Set aside to cool slightly.

Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 3 sheets of pasta (depending on their size) on top of the sauce in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with the remaining 1 cups mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!