faux foodie


Chicken, Spinach, Mushroom Lasagna
February 5, 2014, 1:55 am
Filed under: chicken, Company, main course, Make'n'freeze, pasta, Sunday

Adapted from an Emeril recipe. Tasty!

Ingredients

  • 1 lb button mushrooms (thinly sliced)
  • 1  yellow onion (finely chopped)
  • 3 tbsps minced garlic
  • 2 zucchini
  • 2 jars alfredo sauce (I used Paul Newman)
  • 1/2 cup white wine
  • 1 lb spinach (stemmed washed blanched and roughly chopped, or frozen)
  • 1 cup parmesan (grated)
  • 2 tbsps olive oil
  • 2 lbs boneless skinless chicken breasts
  • 1 lb lasagna noodles
  • seasonings to taste

Preparation

    • Melt butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add spinach and zucchini. Saute and set aside.
    • Set a large, 12-inch saute pan over medium heat and add the olive oil. Season and sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
    • Preheat the oven to 375 degrees F.
    • Mix alfredo with white wine.
    • Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the alfredo sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the  sauce over the pasta. Sprinkle 1/2 of the chicken over the  sauce, then sprinkle with 1/2 of the veggie mix, and 1/4 cup of the Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat with the remaining sauce, chicken, Parmesan, veggies, and pasta, ending with a layer of pasta covered with alfredo sauce. Sprinkle the remaining Parmesan over the sauce. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
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