Name: Creamy Chicken & Veggie Lasagna
Yield: 8 servings
Ingredients: 1 package of oven ready lasagna noodles or fresh pasta sheets; 1 2 -3 pound organic antibiotic free rotisserie chicken, deboned and meat slightly shredded.; 4 cups shredded mozzarella cheese; 2 cups grated fontina cheese (by a wedge and grate it yourself); 1 cup finely grated Pecorino Romano cheese; 2 tbsp fresh Italian parsley chopped; 2 tbsp fresh basil chopped for garnish; 8 oz sliced white button mushrooms; 8 oz sliced baby Bella mushrooms; 3 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp sea salt; ½ tsp pepper; ½ tsp garlic powder; ½ tsp Italian herb blend; Add butter and olive oil the to a large deep sauté pan on medium high heat and add all the sliced mushrooms and seasonings. Sauté for 8-10 minutes occasionally stirring until browned and liquid has been reduced. Remove from heat and set aside.; 5 oz organic baby spinach; 2 tbsp extra virgin olive oil; 1 garlic clove thinly sliced; Pinch of salt & pepper; Saute on medium heat just until spinach starts to wilt, stir gently and remove from heat and set aside.; ½ cup unsalted butter; ½ cup all purpose flour; ½ cup half & half; 2 cups milk; 5 cups chicken stock; 1 cup finely grated pecorino romano; 1 tbsp chopped Italian parsley; 1 tsp salt; ½ tsp fresh ground pepper

Save this one for the weekend!
My latest creation...Creamy Chicken & Veggie Lasagna

This recipe is prepared in stages, its best to have all your ingredients on hand and prepped. Make an assembly line as you finish each step for quick and easy assembly. Making lasagna is a labor of love, and this recipe is a keeper! Check out the video to follow along.

Yields8 Servings

1 package of oven ready lasagna noodles or fresh pasta sheets

1 2 -3 pound organic antibiotic free rotisserie chicken, deboned and meat slightly shredded.

4 cups shredded mozzarella cheese

2 cups grated fontina cheese (by a wedge and grate it yourself)

1 cup finely grated Pecorino Romano cheese

2 tbsp fresh Italian parsley chopped

2 tbsp fresh basil chopped for garnishIn a large bowl combine the cheese and set aside.

Mushrooms

8 oz sliced white button mushrooms

8 oz sliced baby Bella mushrooms

3 tbsp unsalted butter

1 tbsp olive oil

1 tsp sea salt

½ tsp pepper

½ tsp garlic powder

½ tsp Italian herb blend

Add butter and olive oil the to a large deep sauté pan on medium high heat and add all the sliced mushrooms and seasonings. Sauté for 8-10 minutes occasionally stirring until browned and liquid has been reduced. Remove from heat and set aside.

Spinach

5 oz organic baby spinach

2 tbsp extra virgin olive oil

1 garlic clove thinly sliced

Pinch of salt & pepper

Saute on medium heat just until spinach starts to wilt, stir gently and remove from heat and set aside.

Light Bechamel Sauce

½ cup unsalted butter

½ cup all purpose flour

½ cup half & half

2 cups milk

5 cups chicken stock

1 cup finely grated pecorino romano

1 tbsp chopped Italian parsley

1 tsp salt

½ tsp fresh ground pepper

¼ tsp nutmeg

On medium heat melt butter and stir in flour, stirring constanly for 1 to 2 minutes then add half & half, stock and increase heat to medium high while whisking until it thickens and bubbles. Whisk in the remaining ingrdients, remove from heat and cover until ready to use.

Preheat oven to 375 degrees.

Spray your lasagna pan with non stick cooking spray and spread 1 cup of bechamel sauce in the bottom of the pan. Lay the oven-ready lasagna noodles evenly to cover the whole surface, you may need to break some to fit the corners and edges, then spread another layer of the sauce. Add a light sprinkle of the cheese blend over the sauce.

Then a layer of all the sauted mushrooms evenly followed by a cup of the cheese blend.

Add another layer of the lasagna noodles, followed by the béchamel sauce and a sprinkle the cheese blend and add an even layer of rotisserie chicken, then followed by lasagna noodels, bechamel sauce, and the cheese blend.

Next layer is the sauted spinach, spreading out evenly. Add the last layer of lasagna noodles followed by the remaining bechamel sauce, cheeses, and chopped parsley. Place in a large sheet pan in case it bubbles over and cover with foil.

Bake covered for 45 minutes. Uncover and bake an additional 30 - 35 minutes until bubbly and the cheese is crispy. Let rest at least 15 minutes before serving. Serve with garlic bread and a side salad.

CategoryFamily Dinners

Ingredients