Cheesy Chicken and Mushroom Lasagna

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Cheesy Chicken and Mushroom Lasagna

ingredients

  • 1- 10 oz package cremini mushrooms, sliced thin
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1/2 cup white wine
  • 2 1/4 cups shredded roasted chicken
  • 3 1/2 cups half and half
  • 1/4 cup flour
  • 2 tsp. fresh thyme
  • 3/4 cup parmigiano-reggiano
  • 1/2 lb. fresh mozzarella, sliced thin
  • 1 1/2 cups Gruyere, shredded
  • 8 oz. mascarpone
  • 1 1/2 cup grated fontina
  • 1 package no bake lasagna noodles

directions

  • 1

    Preheat oven to 425 degrees.

  • 2

    Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.

  • 3

    Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.

  • 4

    Combine the mascarpone and fontina together, set aside.

  • 5

    Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagna sheets, overlapping slightly, and one third of the mushroom- chicken mixture, spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – mascarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.

  • 6

    Place on foil lined baking sheet. Cover lasagna tightly with foil not touching top of lasagna. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.

Cheesy Chicken and Mushroom Lasagna

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1- 10 oz package cremini mushrooms, sliced thin

3 cloves garlic, minced

1 tablespoon olive oil

5 tablespoons butter, divided

1/2 cup white wine

2 1/4 cups  shredded roasted chicken

3 1/2 cups half and half

1/4 cup flour

2 tsp. fresh thyme

3/4 cup parmigiano-reggiano

1/2 lb. fresh mozzarella, sliced thin

1 1/2 cups Gruyere, shredded

8 oz. marscarpone

1 1/2 cup grated fontina

1 package no bake lasagne noodles

Preheat oven to 425 degrees.

Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.

Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.

Combine the marscarpone and fontina together, set aside.

Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagne sheets, overlapping slightly, and one third of the mushroom- chicken mixture,  spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – marscarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.

Place on foil lined baking sheet. Cover lasagne tightly with foil not touching top of lasagne. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.

Spinach-Pesto Lasagne

Spinach-Pesto Lasagne

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Lasagne

  • 1 package (16 oz.) Lasagne noodles, uncooked
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 3 cloves garlic,minced
  • 3-10 oz. boxes frozen chopped spinach, thawed and squeezed dry
  • 1/4 tsp nutmeg
  • salt and pepper, to taste
  • 30 oz. whole milk ricotta
  • 1 1/2 cups pesto, recipes follows or store bought.
  • 1 cup Parmesan , grated
  • 1 cup Fontina, grated
  • 1/2 cup pine nuts, toasted
  • 1 lb. mozzarella, shredded

Pesto

  • 2 cups basil leaves
  • 1 cup parsley sprigs
  • 8 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 cup Parmesan cheese
  • 2/3 cup olive oil
  • 1/4 cup toasted pine nuts
  • Begin with preparing pesto. Place all ingredients for the pesto except the olive oil in a bowl of a food processor fitted with a metal blade. Process until about a minute and gradually pour in olive oil with motor running, mixing until incorporated. Set side.
  • Preheat oven to 350 degrees.
  • Spray a 9×13 casserole with cooking spray. Partially cook the noodles according to package directions.
  • Heat oil in skillet. Cook the onions until translucent, add garlic and cook until fragrant.Add the spinach; cook and stir for 5 minutes. Season with salt,pepper and nutmeg. Transfer to large bowl.
  • Add the ricotta, pesto, Parmesan and pine nuts to spinach mixture; mix well.
  • In a separate bowl combine the mozzarella and Fontina.
  • Layer 5 noodles , slightly overlapping, in casserole. Top with one-third of ricotta mixture and one-third mozzarella mixture. Repeat layers twice.
  • Bake 35 minutes or until bubbly.
  • Let stand 10 minutes before serving.

Rainbow of Color Vegetable Lasagne

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1 package no-cook  lasagne noodles

1 large head roasted garlic, cloves squeezed out

1 red bell  pepper, diced

1 yellow bell pepper, diced

1 yellow bell pepper, diced

4 carrots, ends trimmed, peeled and cut into 1/4 inch slices

3 zucchini, ends trimmed and cut into 1/4 inch slices

10 oz. sliced cremini mushrooms

1 onion, diced

14 oz. fresh baby spinach

2 tablespoons olive oil

1 tsp. each, dry oregano, basil and thyme

3 cups marinara sauce

1/2 lb. whole milk ricotta cheese

3/4 cup pesto

1 lb. mozzarella cheese, grated

1/2 cup Parmesan, grated

Lightly grease a 8.4 quart casserole dish; set aside.

Steam the carrots and zucchini for 6 minutes or until just tender and set aside. In a large pot add the olive oil, onions, garlic, spinach, mushrooms, bell peppers, and seasonings, cook until vegetables are tender. Stir in the marinara sauce; set aside. In a separate bowl mix together the ricotta and pesto until combined; set aside. Place 1/3 of the sauce in the bottom of the dish. Cover the top of the sauce with noodles. Sprinkle half the steamed vegetables over the top. Spread half the ricotta mixture. sprinkle 1/2 the mozzarella . Repeat with layers ending with sauce and mozzarella. Sprinkle Parmesan over the top.

Set on baking sheet. Bake uncovered , in a 400 degree oven for about 25 minutes or until hot in the center and bubbly. Remove from oven and allow to stand for 10 minutes before serving.