Aug 29, 2011

eat your heart out: spinach, mushroom, and chicken lasagna!

 Spinach, Mushroom, and Chicken Lasagna

I'm a huge fan of lasagna. It may be the only dish that I can eat melted cheese in (don't ask.) arnab makes really good lasagna and is always a hit when he makes them for parties. A couple of years back he decided to put a spin on lasagna and made a spinach and mushroom one, and it was wonderful. A couple of days back he decided to make the same lasagna but this time he added some chicken to the mix. I definitely ate too much that night... :)  



1. 12 lasagna noodles
2. 2 tablespoons olive oil
3. 1 cup chopped fresh mushrooms
4. 1 tablespoon minced garlic
5. 1 onion, diced
6. 2 cups fresh, chopped spinach
7. 1 cup grated cheese (your favorite kind)
8. 1 teaspoon salt
9. 1 teaspoon dried oregano
10. 1 teaspoon dried basil11. 1/2 teaspoon ground black pepper12. 2 cans of cream of mushroom soup13. 2 legs and 2 thighs of chicken


    1.    Preheat oven to 350 degrees F (175 degrees C).
    2.    Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
    3.    Place the chicken in a saucer. Fill the saucer with water up to around half the chicken's height and let it boil till the chicken is cooked. Add salt and black pepper to taste.
    4.    In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Add the cream of mushroom soup.
    5.    Boil spinach for 5 minutes. Drain, then squeeze out excess liquid.
    6.    Remove the cooked chicken from the heat and shred the chicken.
    7.    Lay 4 lasagna noodles in bottom of a 12x20 inch baking dish. Spread one third of the shredded chicken over the noodles. On top of that add 1/3 of the mushroom mixture, followed by 1/3 of the spinach. Sprinkle 1/3 of the cheese on top. Repeat layering 2 times.
    8.    Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving. 

Happy eating!!

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