{"id":4398,"date":"2010-08-18T20:14:50","date_gmt":"2010-08-19T02:14:50","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4398"},"modified":"2010-08-18T20:14:50","modified_gmt":"2010-08-19T02:14:50","slug":"chicken-spinach-mushroom-lasagna","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/08\/18\/chicken-spinach-mushroom-lasagna\/","title":{"rendered":"Chicken, Spinach &#038; Mushroom Lasagna"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/08\/lasagna3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-full wp-image-4399\" title=\"lasagna3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/08\/lasagna3.jpg?resize=350%2C233\" alt=\"\" width=\"350\" height=\"233\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/08\/lasagna3.jpg?w=350 350w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/08\/lasagna3.jpg?resize=300%2C199 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/08\/lasagna3.jpg?resize=150%2C99 150w\" sizes=\"(max-width: 350px) 100vw, 350px\" data-recalc-dims=\"1\" \/><\/a>This week was going to be a busy one. \u00a0With every other night but Monday being packed with some event, I wanted something to make for dinner on Monday night that would create good leftovers for the week and be quick to reheat. \u00a0Lasagna it would be. \u00a0And because I like to try new recipes, I tried this one.<\/p>\n<p>It was OK, but Ben agreed that I have a better white lasagna recipe that I&#8217;ll probably stick to for now. \u00a0<a href=\"http:\/\/www.hottie-biscotti.com\/blog\/2010\/02\/08\/artichoke-and-mushroom-lasagna\/\" target=\"_blank\">This artichoke and mushroom lasagna<\/a> is pretty spectacular. \u00a0You can add chicken to it if you want to, but it doesn&#8217;t need it. \u00a0It is a great vegetarian dinner option. \u00a0I&#8217;ve made it for a few guests before and everyone seems to like it&#8230;or they&#8217;re just being nice!<\/p>\n<p>Anyway, there were some great things about this lasagna. \u00a0Melted in to the b\u00e9chamel sauce is a creamy herb cheese that gives a great lively flavor. \u00a0I made the mistake of trying to use 2% milk instead of whole milk in the b\u00e9chamel, leaving it pretty runny even after baking. \u00a0I&#8217;m not entirely sure it was just a milk problem, though. \u00a0When I&#8217;ve made b\u00e9chamel sauce in the past I&#8217;ve always made a butter and flour paste before adding the milk. \u00a0This recipe didn&#8217;t call for any flour. \u00a0I ended up adding some when I saw how thin the sauce was, but it didn&#8217;t solve the problem. \u00a0So, I made some changes to the recipe below to help others avoid the runny b\u00e9chamel.<\/p>\n<p>Another change I would make it to cut the chicken into smaller pieces. \u00a0I might even suggest shredding it. \u00a0The pieces were just a little too big to get a good combination of noodle, mushroom, spinach, chicken and sauce in one bite.<\/p>\n<p>The flavors are wonderful, and I like the combination of ingredients. \u00a0I skimped on some of the cheese since I have often found lasagnas a bit too heavy on the cheese, but I might have skimped too much since the layers didn&#8217;t hold together well. \u00a0It&#8217;s hard to tell what this would have been like if the b\u00e9chamel had been thicker. \u00a0It may not need more cheese&#8230;but then again it may. \u00a0I don&#8217;t know for sure. \u00a0I would guess that a thicker sauce would mean the same amount of cheese listed would be fine. \u00a0But if you like cheese or you just don&#8217;t trust me, add more.<\/p>\n<p><!--more--><strong>Chicken, Spinach and Mushroom Lasagna<\/strong><\/p>\n<p>Adapted from <a href=\"http:\/\/www.newitalianrecipes.com\/chicken-lasagna-alfredo.html\" target=\"_blank\">New Italian Recipes<\/a><\/p>\n<p>Ingredients<\/p>\n<p>Lasagna Filling<\/p>\n<ul>\n<li>1 1\/2 to 2 pounds cooked chicken, chopped or shredded<\/li>\n<li>1 pound button\u00a0mushrooms, sliced<\/li>\n<li>1 shallot, diced<\/li>\n<li>2 tablespoons minced garlic<\/li>\n<li>1 tablespoon each dried thyme, oregano, basil and onion powder<\/li>\n<li>1\/2 cup dry white wine<\/li>\n<li>1\/2 cup chicken broth<\/li>\n<li>juice of 1\/2 a lemon<\/li>\n<li>8-12 ounces mozzarella cheese (sliced or shredded)<\/li>\n<li>1\/2 cup grated\u00a0Parmesan<\/li>\n<li>12 lasagna noodles, cooked according to package directions<\/li>\n<\/ul>\n<p>B\u00e9chamel sauce<\/p>\n<ul>\n<li>1 cup onion, finely minced<\/li>\n<li>1\/4 cup butter<\/li>\n<li>1\/4 cup flour<\/li>\n<li>3 cups whole \u00a0milk (or 2%)<\/li>\n<li>pinch of cayenne<\/li>\n<li>salt and pepper to taste<\/li>\n<li>8-10 ounces Boursin cheese (or similar soft, herb cheese)<\/li>\n<li>12 ounces spinach, wilted down or sauted<\/li>\n<li>1 egg, slightly beaten<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>B\u00e9chamel<\/p>\n<ol>\n<li>Melt butter in heavy medium saucepan over medium-high heat. \u00a0Saute onions in butter until soft.<\/li>\n<li>Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 15 minutes.<\/li>\n<li>Whisk in cheese until melted. Stir in spinach and egg. \u00a0Season to taste with salt, pepper, and cayenne.<\/li>\n<\/ol>\n<p>Filling<\/p>\n<ol>\n<li>Saut\u00e9 shallots over medium heat in olive oil until softened.<\/li>\n<li>Add the mushrooms, then add the garlic and seasonings and cook until the mushrooms are soft, about 4-5 minutes.<\/li>\n<li>Stir in the wine, chicken broth, and lemon juice and salt and pepper to taste. Simmer about 8-10 minutes over medium heat until liquid is reduced by half. Take off heat and add the chicken.<\/li>\n<li>Assemble in oiled 9&#215;13 baking dish as follows:\u00a0Layer of lasagna noodles. Layer of bechamel, layer of sauce, layer of mozzarella. Follow with the same layering technique for two more layers. (You do not need to cover completely with b\u00e9chamel or cheese each time, as these will spread during baking.) Over the top layer, spread the parmesan cheese and a little extra mozzarella.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2010\/08\/18\/chicken-spinach-mushroom-lasagna\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This week was going to be a busy one. \u00a0With every other night but Monday being packed with some event, I wanted something to make for dinner on Monday night that would create good leftovers for the week and be quick to reheat. \u00a0Lasagna it would be. \u00a0And because I like to try new recipes, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[23,122,4,85],"tags":[396,915,258,395,169],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-18W","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4398"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4398"}],"version-history":[{"count":0,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4398\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}