Cheesy Chicken Vegetable Lasagna

Cheesy Chicken Vegetable Lasagna
     I like lasagna a lot, but I am not a fan of ground beef. For years I have been wanting to try a vegetable lasagna; unfortunately most of the recipes I have found lack a protein other than cheese. I came across a recipe for chicken lasagna online, added mushrooms and fresh spinach, and switched up the types of cheese incorporated. (This recipe does not have white chocolate in it, but what it does have in common is that it tastes sinfully delicious).
     If you like cheese, then this recipe is definitely for you. There is actually no tomato sauce in this dish, so those with acid reflux can take a sigh of relief. (I would not suggest eating this if you are lactose intolerant). There is a lot of chicken in this recipe–about 3 heaping cups. The chicken, along with the cheese, make for a very filling dinner. It goes perfectly with some buttered Italian bread and a light salad. I cut my lasagna into 12 pieces, and 1/12th of the dish was more than enough to satisfy each person.
Adding the fresh spinach to the pan;
Keep stirring and folding the leaves around to incorporate the heat to all pieces.
After just two minutes, the spinach has wilted considerably.
Stirring the chopped onion in the butter
Layering the chicken on top of the ricotta cheese
Adding the layer of spinach and mushrooms
Before going into the oven;
The green specks are parsley flakes.
Nice and golden after being baked for 45 minutes.
You can keep this warm in the oven at 175 degrees until ready to serve.

 

Cheesy Chicken Vegetable Lasagna
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 lb. sliced mushrooms
  • 2 10 oz. packages fresh spinach
  • 1 package no boil lasagna noodles
  • ½ cup butter
  • 1 medium onion, finely chopped
  • ¼ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 2 cups whole milk
  • 4 cups Italian six cheese blend shredded cheese
  • 1 cup grated three cheese blend (parmesan, romano, & asiago), divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon pepper
  • 15 oz. ricotta cheese
  • 18 oz. grilled chicken slices, chopped (about 3 cups)
  • 1 teaspoon dried parsley
Instructions
  1. In a large saucepan, saute the mushrooms in olive oil and 1 Tablespoon butter until soft. Add the spinach, tossing in pan until wilted, about 2-3 minutes. Remove from heat and drain leftover juices in colander. Set aside.
  2. Melt the stick of butter in a large saucepan. Saute the onions in the butter until soft and fragrant. Stir in the flour and salt. Next stir in the broth and milk. Boil 1 minute. While still simmering, add 2 cups of the shredded cheese and ¼ cup of the grated cheese blend. Season with basil, oregano, and pepper. Remove from heat and set aside.
  3. In a large foil lasagna pan, spread ⅓ of the sauce mixture. Cover with lasagna noodles. Spread the ricotta on top of the noodles. Put the chicken on top of the ricotta.
  4. Make one more layer of noodles on top of the chicken. Add ⅓ more of the sauce. Top with spinach and mushrooms. Top with the remaining 2 cups of shredded cheese and ½ cup of the grated cheese blend.
  5. Arrange one more layer of noodles over the preceding cheese layer. Pour remaining sauce over the noodles, spreading evenly. Sprinkle with remaining ¼ cup grated cheese blend and parsley.
  6. Bake in a 350 degree oven for 45 minutes, until lightly golden on top.

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