Lasagna is a classic Italian dish that is sure to please even the pickiest of eaters. But making it at home can be a daunting task.
Homemade Chicken and Mushroom Lasagna is a unique dish that stands out due to its combination of flavors and textures. Unlike traditional lasagnas made with beef and tomato sauce, this recipe uses chicken and mushrooms as the main ingredients, giving it a unique taste that is both hearty and savory. The chicken is cooked in a creamy white sauce with mushrooms, creating a rich and flavorful filling that is layered between tender lasagna noodles.
What makes this dish truly unique is the addition of fresh herbs such as basil and thyme, which add a fragrant aroma and a burst of fresh flavor to each bite. The top layer of the lasagna is topped with melted cheese, which adds a crispy and golden-brown texture to the dish.
Another reason why Homemade Chicken and Mushroom Lasagna is unique is that it is a versatile dish that can be adapted to different tastes and dietary preferences. For example, it can be made gluten-free by using gluten-free lasagna noodles, and it can also be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
With this easy-to-follow recipe, you will be able to make a delicious Chicken and Mushroom Lasagna that will surely have your family and friends begging for more!
Ingredients:
• 1 package lasagna noodles
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 small onion, diced
• 8 ounces of mushrooms, sliced
• 1/2 cup white wine
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 2 cups shredded mozzarella cheese
Instructions:
1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente; drain.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through; about 6 minutes. Remove from the skillet and set aside.
4. Add the garlic and onion to the skillet and sauté until soft; about 3 minutes. Add the mushrooms and sauté until softened; about 5 minutes.
5. Add the white wine, oregano, basil, thyme, rosemary, salt, and pepper to the skillet and cook until the liquid has reduced by half; about 2 minutes. Add the chicken broth, diced tomatoes, and tomato sauce. Simmer for 10 minutes.
6. Add the heavy cream and Parmesan cheese to the sauce and stir until combined.
7. To assemble the lasagna, spread a thin layer of the sauce in the bottom of a 9×13 baking dish. Layer with half of the lasagna noodles, followed by half of the chicken, and half of the remaining sauce. Top with half of the mozzarella cheese.
8. Layer with remaining noodles, chicken, sauce, and mozzarella cheese.
9. Place in a preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.
10. Allow to cool for 10 minutes before serving. Enjoy!
