Wednesday, October 8, 2014

Chicken Spinach Lasagna

I created this recipe after having it roll around in my head for a little while. It has some of my favorite flavors all in one dish: spinach, mushroom, cheese, and of course, pasta. Even my somewhat fussy boys ate this, though they claim to hate spinach. This is a nice dish to make for company, but it’s also nice to make it for the regular old family too. ;)

So, let’s get cooking!

Start a huge pot of water to boiling. Cook the lasagna noodles about 12 minutes, until tender. Cool with cold water. Don't let them sit and dry out like this; they tend to get stuck all curled up. But what would I know about that? ;)

Sauté the chicken breast in the oil until cooked and tender. Shred with two forks when cool.

Finely dice the onion; peel and mince the garlic. Sauté onion and minced garlic in same pan as the chicken until tender.

Cover and cook the thawed spinach in a bowl in microwave for about 3 minutes.

Mix the ricotta, eggs, and parmesan cheese with a whisk. Add spinach, sautéed onion and garlic, and 1 c of the mozzarella cheese. Throw in some black pepper while you’re at it. Mix together well.

In a small bowl, mix the cream of mushroom soup with the milk. Spread half of this on the bottom of a 9X13“ baking dish. Lay 3 ½ noodles the long way in the pan. Now spread half of the ricotta mixture on top.

Distribute half the shredded chicken evenly on top. Make another layer with noodles, ricotta mixture, and the chicken. End with noodles, the other half of the soup/milk, and sprinkle on the rest of the mozzarella cheese.

Bake at 350° for 30-35 minutes. Enjoy! ~TMMF

Chicken Spinach Lasagna

11 lasagna noodles
2 chicken breasts
1 Tbl oil
1 10 oz package frozen chopped spinach, thawed
½ small onion
1 lg clove garlic
2 c ricotta cheese
2 eggs
¼ c parmesan cheese
2 ¾ c shredded mozzarella
1 can cream of mushroom soup
½ c milk

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