Chicken Mushroom Lasagna Recipes

CHEESY CHICKEN AND MUSHROOM LASAGNE

Steps:

• Preheat oven to 425° with rack in middle.
• Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
• Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
• Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
• Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

CHICKEN MUSHROOM LASAGNA

Steps:

• Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
• Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
• Here's an easy trick I learned with the noodles:.
• Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
• Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
• Bake at 325 for 45 minutes. Let stand 15 min before serving.

PORTOBELLO MUSHROOM LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

CHICKEN LASAGNA

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

CHICKEN & MUSHROOM LASAGNE

Steps:

• Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
• Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
• Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
• Add a layer of bechemal sauce, and another layer of noodles.
• Add remaining chicken, and a layer of noodles.
• Add remaining bechemal sauce, and sprinkle with cheese.
• Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
• Remove from oven and let stand 20 minutes before serving.