Creamy Spinach Mushroom and Chicken Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 lasagna noodles, cooked according to package directions
1 ½ 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
½ teaspoon freshly ground black pepper
Sauce:
2 cups heavy cream, at room temperature
1 ¾ 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
¼ cup packed fresh basil, chopped or 1 ½ tablespoons dried basil
2 cloves garlic, minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
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Directions: |
Directions:Preheat oven to 350º 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 ½ 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. |
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