White lasagna with chicken, bacon and mushrooms
I love how this recipe tastes, and I love that it makes a huge pan so you can feed your family dinner and still have lots leftover for lunches through the week.
I like to serve lasagne with 2 things- garlic bread (a must) and a salad. You can get creative with your sides and make just about any salad you want to go along side this creamy, cheesy, bacon-y, pasta dish.
This dish is sure to be a crowd pleaser and was a hit with even my picky husband.
Recipe:
1 package no-boil lasagna noodles
1 container ricotta cheese
1 large pkg cremini mushrooms
2 large, or 3 medium chicken breasts, cooked and chopped into bite size pieces
2 cups baby spinach, chopped
2 shallots, chopped fine
2-3 cups mozzarella cheese
6 slices thick cut bacon
2 cloves garlic, chopped finely
1 tbsp italian seasoning
salt and pepper
olive oil
Alfredo sauce (See recipe below- or in a pinch you can use a jar)
Recipe for homemade Alfredo sauce
1/2 cup butter
1 and 1/2 cups heavy cream
1 clove garlic, minced
salt and pepper to taste
1 cup fresh parmesan cheese
1 tbsp dried chives
In a sauce pan, melt butter and add your garlic, salt, pepper and heavy cream. Bring to a gentle boil (key is gentle). Turn heat down to low/medium and reduce for 7-8 minutes. Stir this constantly so that it doesn't burn. Remove from heat and slowly add in cheese. Stir in chives.
Instructions:
1. Cook chicken and cut into small cubes. Set aside
2. Slice mushrooms sautee on medium heat with bacon garlic and shallots until cooked through. Add the spinach and cook for 1-2 more minutes until spinach is wilted. Mix the cooked chicken in with the mushroom/spinach/bacon. Set aside.
3. Mix italian seasoning into the ricotta cheese
4. In a casserole pan, add enough Alfredo sauce to the bottom so that your pan so it is just coated
5. Start layering. Begin by adding a layer of the lasagna noodles. Add a layer of ricotta cheese.
6. Next, add a layer of the chicken, mushrooms, spinach. Add some Alfredo sauce and sprinkle with a little mozzarella cheese.
7. Continue the layering process (noodles, ricotta, chicken, sauce and cheese) until your casserole dish is full.
*Make sure that your last layer is just noodles with nothing on top. Cover the noodles with the remainder of the Alfredo sauce. (it will look like the pic below)
8. Cover and bake in the oven at 350 degrees for 35 minutes. remove from oven and top with the rest of the mozzarella cheese.
9. Put back in the oven for 10-15 more minutes until the cheese is nice and melty and starting to brown.
10. Serve with your favourite salad and garlic bread.
Enjoy
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