It’s no secret that I love pasta dishes. This likely goes hand-in-hand with how much I love sauces – creamy, rich white sauces, flavorful, zesty red sauces, the truly spectacular “Zax Sauce” from the fast food chain Zaxby’s (tragically impossible to find in the Northeast)… and I could go on. But today our focus is pasta. While Nick periodically needs to remind me that he might like something other than pasta multiple nights each week, he does love lasagna. When I originally came across this recipe more than a year ago, it seemed like an appealing alternative to traditional lasagna. And it is!
This recipe feeds 10-12 hungry skiers, and that’s no joke. I halved it for our purposes, and it was still a big lasagna.
- 6 boneless, skinless chicken breasts
- 2 packages frozen chopped spinach
- 1/2 lb. mushrooms, sliced
- 2 onions, chopped
- 2 cups ricotta cheese
- 1/2 lb. grated / shredded mozzarella cheese
- 1/2 lb. grated Parmesan cheese
- 2 cans cream of mushroom soup
- 2 cups sour cream
- 1 package lasagna noodles
- 1 tablespoon minced garlic
- 1/2 stick butter
- 1 bottle cheap white wine
- 2 eggs
Poach chicken for 45-60 minutes in white wine. Cool and tear into bite-size pieces. Cook spinach and drain well. Saute onions, mushrooms, and garlic in the butter, then combine with the spinach. Grate or mix mozzarella and Parmesan cheese together. Blend ricotta and eggs. Blend soup and sour cream together over low heat. Cook lasagna noodles and drain (or use oven-ready noodles, as I did).
Layer in a large rectangular baking pan in the following order: soup mixture, noodles, chicken, spinach mixture, ricotta mixture and grated cheeses. Bake at 350 degrees for approximately 1 hour, 30 minutes covered, 30 minutes uncovered.
A few candid notes: while I loved the results of this recipe and they are worth the work, I’d clearly forgotten how labor-intensive this meal is. First: it takes a long time. About two to two and a half hours between poaching the chicken, assembling the lasagna, and baking it. Second: it creates a ton of dishes. As you may have noted in reading the recipe, many of the ingredients are layered separately, which means you end up with multiple dirty bowls and pots. I confess, I finished assembling, popped the lasagna in the oven, and turned to the sink with despair to begin washing the mountain that had accumulated.
I will absolutely make this dish again, but here are my tips to cut back on time and mess: buy a rotisserie chicken and pull your bite size pieces from that. It will save time by eliminating the poaching process, and the meat will be tender, juicy, and flavorful. The next thing I’d do is combine more of the ingredients so there are fewer layers and fewer dishes. It’s a lasagna anyway – when you’re cutting it apart and eating it, the pretty, painstaking layers are no longer recognizable. Specifically: add the ricotta and eggs to the soup and sour cream. You could even take it a step further and combine the ricotta, eggs, soup, sour cream, and spinach and mushroom mixture. This would eliminate multiple pots and dishes, and leave you with three main layers: the mixture, the noodles, and the chicken, to be topped with the grated cheese.
One closing tip: if you’re using oven-ready lasagna noodles, as I did, I’d suggest adding a 1/2 cup of either water or white wine or a combination of both over the top of the lasagna before baking for moisture.
This recipe produces delicious and filling results. Please don’t let the steps and recommendations intimidate you – modify as I suggest, open a bottle of white wine (for drinking!), and enjoy!