February 25, 2011

Wowza! White Lasagna with Chicken, Spinach & Mushrooms.

I don't have much time today so I will just get right to it....

DRUM ROLL PLEASE....................................................................where is Clark Griswold when you need him???

Wowza White Lasagna
adapted from : BAM!!! Emeril
3 boneless skinless chicken breast
1 10 oz package fresh spinach
2 cups fresh mushrooms, slicedx
1 whole yellow onion, sliced
1/2 tablespoon garlic
4 cups heavy cream
1 stick butter
1/2 cup flour
1 box "no boil" lasagna noodles
3 cups shredded parmesan
1 package Italian blend shredded cheese
1/2 tablespoon dried oregano
salt & pepper to taste
3 tablespoons olive oil

For the chicken:
Preheat oven to 350 degrees.
Season the chicken generously with the blackening seasoning. 
Heat a cast iron skillet over high heat for 2 minutes then place the chicken in the skillet and blacken on each side. About 2 minutes per side. Then place the skillet in the oven and cook for 10 minutes. Set aside to cool, then shred.

For the sauce:
Turn oven up to 375 degrees.
Heat about 2 tablespoons of olive oil in a large saute pan over med/high heat. Add about 1/2 the spinach and let cook down a bit then add the rest. Remove from pan and set aside.
Add an additional tablespoon of olive oil to the pan. Now add garlic and onions, cook for about 3 minutes then add the mushrooms and cook until tender. Add the spinach and set aside.
In a large sauce pan, heat 5 tablespoons of butter over medium heat. Add the flour and whisk constantly to make a roux. Next, slowly add the heavy cream while whisking constantly. Season generously with salt & pepper and add the dried oregano. Let simmer appox 10 minutes then add 2 cups of the parmesan. Mix well and then add the onion, mushroom and spinach mixture.

To assemble the lasagna:
Spoon a small amount of the sauce on the bottom of a 9x13 baking dish.
Place 4 of the lasagna sheets horizontal in the dish.
1/2 of the shredded chicken
roughly 1 1/2 cups of the sauce
a generous handful of the Italian blend cheese and 1/2 of the remaining parmesan.
REPEAT this step for the second layer.
The third layer will not contain chicken.
Ending with the shredded cheese on top.

*Using the remaining butter, cut into small cubes and evenly place on top of the cheese*
This will help it brown to perfection

I ended up adding some shredded mozzarella on the top to make it extra cheesy...!!!

Bake covered for 45 minutes, remove cover and continue to cook until browned & bubbly.

I reallyyyyyyyyy need to cut back on my carb intake...but how am I supposed to do that with such DELISH meals like this one????

I hope ya'll enjoy this as much as we did. I had two pieces and I think Matt had 4...maybe 5 but who's counting?

Have a FAB FRIDAY everybody!!!!!!!!!!!

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Haley @ The Girly Girl Cooks said...

I know how you feel on the carb intake. I need to cut down on my use of heavy creams! lol.

Chris said...

Look at all the flavor you packed into this! Absolutely fabulous, especially with all the carbs and cream. Nice one.

Brandie@thecountrycook said...

White lasagna - I like the sound (and look) of this!!

Holly said...

Mmmmm I want this now! Yum

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