Chicken and Mushroom Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 240.2
- Total Fat: 8.1 g
- Cholesterol: 62.6 mg
- Sodium: 404.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.6 g
- Protein: 28.3 g
View full nutritional breakdown of Chicken and Mushroom Lasagna calories by ingredient
Introduction
This recipe has been very loosely adapted to me from Wandering Coyote as I was out of ricotta and did not roast my chicken beforehand. Original recipe can be found here http://retorte.blogspot.com/2009/05/just-call-me-food-columnist.html This recipe has been very loosely adapted to me from Wandering Coyote as I was out of ricotta and did not roast my chicken beforehand. Original recipe can be found here http://retorte.blogspot.com/2009/05/just-c
all-me-food-columnist.html
Number of Servings: 8
Ingredients
-
6 pcs lasagna pasta
3 boneless chicken breasts (skinned and either shredded or cubed)
1 can mushrooms
3 cloves garlic (minced)
1/2 onion (minced)
2 tbs oregano
2 tbs basil
salt and black pepper to taste
Directions
Boil lasagna pasta until soft and pliant, should take about 4-6 mins
Heat olive oil in frying pan and add garlic and onions and saute for about a minute
Add chicken and continue to saute stirring constantly to make sure it cooks right through (NOTE: I did not precook the chicken before, you can also use roasted chicken which cuts down the prep time)
Add basil, salt, pepper, oregano and continue to saute until you see that the chicken is cooked right through
Add tomato paste and let simmer for a while, if it looks too thick, add a small amount of water and let simmer for a while, add mushrooms and continue to stir. Take off stove and let cool for a few minutes while you prepare the other ingredients
Grate mozarella cheese and set aside
When pasta is ready, drain and let cool off for a few minutes.
Spray bottom of casserole with Pam or other non stick spray
spoon some of the sauce onto the bottom of the casserole dish and then start to layer: noodles, meat, cheese, noodles, meat, cheese until you have used all the ingredients, I like to have the last layer as meat and cheese.
Put into oven and cook until cheese is melted and golden brown on top. Cool for about 10 mins or so to allow all liquids to tighten up, this way it does not break apart when being cut and placed in plates.
Bon Apetite
Number of Servings: 8
Recipe submitted by SparkPeople user TRINIGIRLBLUE.
Heat olive oil in frying pan and add garlic and onions and saute for about a minute
Add chicken and continue to saute stirring constantly to make sure it cooks right through (NOTE: I did not precook the chicken before, you can also use roasted chicken which cuts down the prep time)
Add basil, salt, pepper, oregano and continue to saute until you see that the chicken is cooked right through
Add tomato paste and let simmer for a while, if it looks too thick, add a small amount of water and let simmer for a while, add mushrooms and continue to stir. Take off stove and let cool for a few minutes while you prepare the other ingredients
Grate mozarella cheese and set aside
When pasta is ready, drain and let cool off for a few minutes.
Spray bottom of casserole with Pam or other non stick spray
spoon some of the sauce onto the bottom of the casserole dish and then start to layer: noodles, meat, cheese, noodles, meat, cheese until you have used all the ingredients, I like to have the last layer as meat and cheese.
Put into oven and cook until cheese is melted and golden brown on top. Cool for about 10 mins or so to allow all liquids to tighten up, this way it does not break apart when being cut and placed in plates.
Bon Apetite
Number of Servings: 8
Recipe submitted by SparkPeople user TRINIGIRLBLUE.
