Kooking with Ken

Chicken-Mushroom Lasagna


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Chicken-Mushroom Lasagna I found this but found it too complicated. I simplified it a little.

5 tablespoon olive oil
2 medium onions, diced fine
2 stalks of celery, diced fine
1 pound of wild mushrooms (black trumpet, chanterelle, maitake), trim and course chopped
1/2 pound spinach, stems removed
4 tablespoon butter
2 pounds chicken, uncooked, cut to 1/2 inch cubes
1 cup grape juice
1/2 cup all-purpose flour
1 cup heavy cream
3 cups milk
1 cup parsley, course chopped
2 tablespoons Canola oil
16 lasagna noodles, uncooked
1 pound Provolone cheese (or fontina, gruyere, gouda, or emmental), cut to inch cubes
1 cup Parmesan cheese, grated

  1. Prepare vegetables, chicken, cheese and measure flour, cream, and milk and set aside.
  2. In a large Dutch oven, heat olive oil over medium heat
  3. Add onion and celery and cook, stirring, until translucent, about 3 minutes.
  4. Add mushrooms and stir for three minutes.
  5. Add spinach and heat until leaves are wilted.
  6. Remove vegetables to a bowl and set aside.
  7. Using the same Dutch oven, melt butter.
  8. Add chicken and stir until chicken is just cooked but not brown, about six minutes.
  9. Add grape juice and stir. Cook a few minutes.
  10. While heating the juice, start lasagna noodles. Bring a large pot of water to boil.
  11. Add 2 tablespoons Canola oil to the water.
  12. To the chicken mixture, add flour and stir, simmer, stirring constantly, about 5 minutes.
  13. To the boiling water, add 16 lasagna noodles and reduce heat. Cook about 8 minutes.
  14. To the chicken mixture, gradually add the cream and milk and stir well, about 5 minutes.
  15. Remove one cup of liquid to use later.
  16. Turn off heat to chicken and lasagna noodles.
  17. Add the vegetables and parsley and mix.
  18. Drain lasagna noodles.
  19. Coat a 9" x 13" cooking dish with spray, butter, or other.
  20. Preheat oven to 350 dF.
  21. Lay 4 lasagna noodles on the bottom of the backing dish, overlapping.
  22. Cover noodles with 1/3 of chicken mix.
  23. Cover chicken with 1/3 of Provolone cheese.
  24. Repeat steps 21 - 23.
  25. Repeat steps 21 - 23 again.
  26. Layer the remaining 4 lasagna noodles over cheese.
  27. Spread reserved liquid (from step 15) over final layer of lasagna noodles.
  28. Sprinkle grated Parmesan cheese over.
  29. Cover loosely with foil.
  30. Place on center rack of oven.
  31. Bake 30 minutes.
  32. Remove foil and increase temperature to 400 dF.
  33. Bake another 10 to 15 minutes.
  34. Serve and enjoy.
  35. Refrigerate leftovers.

This page last updated: Sunday, 22-Jan-2017 22:23:32 EST

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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

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