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Chicken, Mushroom and Spinach Alfredo Lasagna Recipe

Chicken, Mushroom and Spinach Alfredo Lasagna Recipe

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Chicken, Mushroom and Spinach Alfredo Lasagna

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Ingredients

Count

Nutrition

4831

Calories

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Ingredients:

Serving

8 tbsp unsalted butter
1 lb button mushrooms thinly sliced
1 cup yellow onion finely chopped
3 tbsp garlic minced
1/2 cup all-purpose flour
7 cup milk
2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/4 tsp nutmeg freshly grated
1 lb spinach stemmed, washed, blanched and roughly chopped
3 cup parmesan grated
2 tbsp olive oil
2 lb boneless, skinless chicken breast
1 tbsp essence recipe follows
1 lb lasagna noodles no-boil
1 tbsp butter cut into 8 pieces
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
Preheat the oven to 375 degrees F.
Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4830.62 Kcal (20225 kJ)
Calories from fat	2344.37 Kcal
		% Daily Value*
Total Fat	260.49g	401%
Cholesterol	1108.2mg	369%
Sodium	26899.55mg	1121%
Potassium	10860.52mg	231%
Total Carbs	250.24g	83%
Sugars	101.71g	407%
Dietary Fiber	32.43g	130%
Protein	392.51g	785%
Vitamin C	153mg	255%
Vitamin A	1.7mg	57%
Iron	33mg	184%
Calcium	6255.4mg	626%

Amount Per 100 g
Calories	101.99 Kcal (427 kJ)
Calories from fat	49.49 Kcal
		% Daily Value*
Total Fat	5.5g	401%
Cholesterol	23.4mg	369%
Sodium	567.91mg	1121%
Potassium	229.29mg	231%
Total Carbs	5.28g	83%
Sugars	2.15g	407%
Dietary Fiber	0.68g	130%
Protein	8.29g	785%
Vitamin C	3.2mg	255%
Iron	0.7mg	184%
Calcium	132.1mg	626%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.