Chicken Mushroom Lasagna Recipes

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.

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.

CHICKEN AND MUSHROOM LASAGNA

Steps:

• Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
• Melt butter in skillet.
• Saute' onions until transparent.
• Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
• Blend tomatoes in blender or food processor. Add to mushrooms.
• Stir in chicken.
• Keep warm over low heat while making the cream sauce.
• Melt butter in saucepan. Stir in flour, cooking and stirring for 2 - 3 minutes.
• Add broth, stirring until thickened.
• Stir in half-and-half over low heat.
• Spoon small amount of cream sauce in the bottom of a lasagne pan.
• Place 3 cooked noodles in pan.
• Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
• Repeat layers 2 more times.
• Top with Parmesan.
• Bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
• Let stand at least 10 minutes before cutting.

MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
• Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
• Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
• Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

CHICKEN AND MUSHROOM LASAGNA

Steps:

• Heat the olive oil in a large pan. Add garlic, onion, and mushrooms. Cook, stirring frequently, for 6 mins. Add the ground chicken, chicken liver, and prosciutto and cook over a low heat for 12 mins, until the meat has browned. Stir the Marsala wine, tomatoes, basil and tomato paste into the pan and cook for 4 mins. Season to taste with salt & pepper, cover, and simmer for 30 mins. Uncover the pan, stir, and simmer for another 15 mins. Arrange sheets of lasagna over the base of a greased over proof dish - spoon a layer of chicken and mushroom sauce over lasagna, then a layer of béchamel sauce. Repeat process until dish is full. Finish with a layer of béchamel sauce. Sprinkle with cheese and bake in pre-heated oven at 375 degrees for 35 minutes until golden brown. Serve