Cheesy Chicken Lasagna
9
Whole wheat lasagna noodles, cooked and drained
6 cups
Frozen kale OR spinach, thawed and well drained
4 cups
1 L
Shredded part-skim mozzarella cheese, divided
2 cups
500 ml
Chicken broth
2 cups
500 ml
Cubed cooked chicken
2 cups
500 ml
Sliced mushrooms
1 1/2 cups
375 ml
Ricotta cheese
1 1/2 cups
375 ml
Chopped onion
1 1/2 cups
375 ml
Milk
1 cup
250 ml
Grated Parmesan cheese, divided
1/2 cup
125 ml
Butter and 2 tbsp butter for mushrooms
1/2 cup
125 ml
All-purpose flour
1/2 cup
15 ml
Feta cheese
1
Garlic clove, minced
2 tbsp
Minced fresh parsley
1 tsp
Salt
1 tsp
Dried basil
1 tsp
Dried oregano
1/2 tsp
White pepper
Cooking Time
35 - 40 min.
Servings
12
Step 1
In a large saucepan, sauté onion and garlic in butter until tender.
Step 2
Stir in flour and salt until blended; cool until bubbly.
Step 3
Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.
Step 4
Stir in 2 cups mozzarella, 1/2-cup Parmesan cheese, oregano and pepper; set aside.
Step 5
While sautéing onions, in a separate frying pan add 2 tbsp butter and sliced mushrooms to cook.
Step 6
In a large bowl, combine the ricotta and feta cheese, parsley and remaining mozzarella; set aside.
Step 7
Spread one quarter of the cheese sauce into a greased 13-inch x 9-inch baking dish; cover with one-third of the noodles. Top with half of ricotta mixture, half of the kale (spinach), half mushrooms and half of the chicken.
Step 8
Cover with one-quarter of cheese sauce and one-third of noodles.
Step 9
Repeat layers of ricotta mixture, kale (spinach), mushrooms, chicken and one-quarter-cheese sauce.
Step 10
Cover with remaining noodles and cheese sauce.
Step 11
Sprinkle remaining Parmesan cheese over all.
Step 12
Bake at 350°F, uncovered, for 35-40 minutes. Let casserole stand 15 minutes.
Optional Changes:
Cheese options: We like to add feta cheese for better flavor but you can also go with just 2 cups of ricotta cheese too. If you enjoy a sharper taste, replace part of the mozzarella cheese with shredded sharp cheddar.
Summer options: You can also replace the noodles with lengthwise slices of eggplant, if young and tender there is no need to peel it. Mini zucchini shaved lengthwise also works well as a noodle replacement. Colored peppers make a great substitute or combination with mushrooms but I cook them in 1 tbsp of olive oil instead of the 2 tbsp of butter.
Time-saving suggestions: Use pre-chop onions, mushrooms, precooked chicken and pre-shredded cheeses save a lot of time. Extra noodles can be cut into 1/4-or/12 inch strips and frozen for later additions to soups.
* This lasagna has great flavor and lots of alternative options. I switch up vegetable ingredients depending upon the growing season. Consider making a double batch of this recipe and freeze one for another day. You can also stuff manicotti shells with the filling too.
