This is the kind of lasagna that makes one famous!
See the layers! All that chicken layered in between sauted mushrooms and onions, spinach and that creamy smoked Gouda white sauce on a bed of spinach and homemade marinara sauce! What could possibly be better? And no the is not a low fat meal, but it's really delicious!!!!!!
Here's your first bite, better get busy and make this today for dinner!
I really out did myself on this!
My husband said this is a 13 out of 10. That's high praise coming from him, he is my biggest critic! No really, he does love me and he loves my cooking.
The Players for lasagna minus the chicken, marinara (I used my own marinara) and the sauce.
The sauce players!
The Chicken!
Salt and pepper the chicken, grill @ 400 degrees 7 minutes on each side or until done (can be baked in oven also). Set aside to cool.
When cool slice very thin 1/8 “ thick.
Boil water in a large pot. In a large bowl fill ½ way with water and add ice for ice bath. Pick off stems on spinach (save a little spinach for plating) and blanch for 30 seconds in boiling water then remove and submerge into ice bath until cold. (Use same water to cook lasagna noodles as per directions on the package.)
Squeeze out excess water and set aside.
Roughly chop mushrooms and onions. Mince garlic. Heat a skillet on medium heat with a drizzle (1 tablespoon) of olive oil. Add mushrooms and onions and cook until liquid from mushrooms has evaporated (5 minutes). Add garlic the last 30 seconds, set aside for now.
Melt butter in medium sauce pan (do not brown). When melted add flour and stir making a roux. Cook, stirring constantly for 2 minutes.
Begin to add in the milk and the cream, whisking until all incorporated and cook until it begins to thicken (covers the back of a spoon). Grate smoked Gouda cheese, removing the smoke ring on the cheese.
Add in the Gouda to the white sauce and stir until cheese is melted. About 15 minutes, if sauce is too thick add in extra milk to thin sauce.
Spray baking dish with cooking spray and add a small amount of half-n-half to the bottom of dish, barely to coat the bottom. Start layering with three lasagna noodles, sliced chicken,
mushroom/onion mixture, spinach,
1/3 Romano cheese and 1/3 of mozzarella cheese,
1/3 of Gouda sauce.
Repeat next layer and end with noodles, gouda sauce and
sprinkle with remaining Romano and Mozzarella cheese.
Bake in a pre-heated 400 degrees oven for 30 minutes.
(If made ahead of time and is cold, cook for 10 minutes long or until hot and bubbly.)
Heat marinara sauce. Serve lasagna on a bed of baby
spinach and marinara sauce.Do you see the layers?
spinach and marinara sauce.Do you see the layers?
Let's cut us a bite.
Bite this!
Happy Eating!
The Recipe:
Grilled Chicken, Mushroom and Spinach Lasagna in a Smoked Gouda Sauce
9 lasagna noodles cooked
12 ounce bag of baby spinach
8 ounce carton of Baby Bella mushrooms roughly chopped
¼ cup chopped onion
1 clove garlic, minced
2 boneless, skinless chicken breast, grilled and thinly sliced
1 cup shredded Romano cheese
1 cup grated Mozzarella cheese
1 small jar of marinara sauce
Salt and pepper the chicken, grill @ 400 degrees 7 minutes on each side or until done (can be baked in oven also). Set aside to cool. When cool slice very thin 1/8 “ thick.
Boil water in a large pot. In a large bowl fill ½ way with water and add ice for ice bath. Pick off stems on spinach (save a little for plating 4-5 big leaves for each plate) and blanch for 30 seconds in boiling water then remove and submerge into ice bath until cold. Squeeze out excess water and set aside. Use same water to cook lasagna noodles as per directions on the package.
Roughly chop mushrooms and onions. Mince garlic. Heat a skillet on medium heat with a drizzle (1 tablespoon) of olive oil. Add mushrooms and onions and cook until liquid from mushrooms has evaporated (5 minutes). Add garlic the last 30 seconds, set aside for now.
Make Sauce
Smoked Gouda sauce:
8 ounces of smoked Gouda, grated with rind removed
3 Tablespoons butter
3 Tablespoons flour
1 cup 2% fat milk
1 cup half-n-half
Melt butter in medium sauce pan (do not brown). When melted add flour and stir making a roux. Cook, stirring constantly for 2 minutes. Begin to add in the milk and the cream, whisking until all incorporated and cook until it begins to thicken (covers the back of a spoon). Grate smoked Gouda cheese, removing the smoke ring on the cheese. Add in the Gouda to the white sauce and stir until cheese is melted. About 15 minutes, if sauce is too thick add in extra milk to thin sauce.
Spray baking dish with cooking spray and add a small amount of half-n-half to the bottom of dish, barely to coat the bottom. Start layering with three lasagna noodles, sliced chicken, mushroom/onion mixture, spinach, 1/3 Romano cheese and 1/3 of mozzarella cheese, 1/3 of gouda sauce. Repeat for next layer and end with noodles, gouda sauce and sprinkle with remaining Romano and mozzarella cheese.
Bake in a pre-heated 400 degrees oven for 30 minutes. (If made ahead of time and is cold, cook for 10 minutes long or until hot and bubbly.
Heat marinara sauce. Serve lasagna on a bed of baby spinach and marinara sauce.
Happy Eating!
7 comments:
It looks delicious. How much Gouda do you use?
Not only does your lasagna looks amazing, it sounds like fine dining, too! I will definitely try this. I'm more of a beef kind of girl but my husband's not really into it, so I think chicken lasagna will be a good compromise for us. Thanks for sharing!
Mary, this looks really delicious. Your photos are lovely and your instructions so clear that a determined beginning cook would be able to prepare this for her family. I found your blog by chance but will be back often to see what you've been cooking. Have a wonderful day. Blessings...Mary
What size baking dish do you use?
The size of dish I used was a 13X9 pyrex baking dish. Hope that helps!
Can't wait to try this--had it last night at a restaurant & I'm thinking this recipe is the identical dish. Great instructions! wish me luck...
Love this recipe it is absolutely amazing!! I was wondering if you have ever tried just putting the marinara at the bottom of the pan and skipping the spinach (on the plate) so that way it's already on there instead of having scoop it on each plate?
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