Tag: Lasagna

Ingredients

• 5 tablespoons EVOO
• 2 medium onions, diced fine
• 2 celery stalks, diced fine
• 1 pound wild mushrooms (chanterelles, black trumpet, hen of woods), trimmed and washed, roughly chopped
• 1/2 pound spinach leaves, torn and washed, no stems
• 4 tablespoons butter, plus extra grease to pan
• 2 pounds boneless skinless chicken thighs, cut into 1/2 inch pieces
• 1 cup dry white wine
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 3 cups milk
• 1/2 bunch Italian parsley leaves, chopped
• Freshly grated nutmeg, to taste
• 16 dried lasagna noodles
• 1 pound of Fontina cheese, diced or cut into medium-thin slices
• 1 cup grated Parmesan cheese
• Salt and freshly ground pepper

Instructions

1. Prep all vegetables (chop onions, celery, spinach, mushrooms, parsley), cut up chicken and pat dry.
2. Measure out all wet and dry ingredients (wine, cream, milk, flour, nutmeg, salt and pepper, grated Parmesan).
3. Cut Fontina cheese into small dice, or medium-thin slices for layering.
4. Sauté celery and onions with salt and pepper over medium-low for 3 minutes. Increase heat to medium-high, add mushrooms, cook and stir for 3 minutes. Add spinach, salt and pepper, cook until wilted and mushrooms are tender. Remove from heat and reserve.
5. Add butter to same pot, adjust heat to medium. Season chicken on all sides with salt and pepper, add to butter. Cook stirring 6 minutes until chicken is browned. Add wine, simmer until almost reduced. Sprinkle flour over the chicken and cook, stirring for 5 mins, allowing flour to coat the chicken and absorb the liquid.
6. Gradually stir in cream and milk, scraping pot, stirring with a whisk to break up cooked flour. Simmer for 5 minutes, stirring constantly, allow liquid to thicken. Reserve 1 cup of liquid and remove pot from heat, add cooked mushroom and spinach mixture. Add parsley, season with nutmeg, salt and pepper to taste.
7. Cook lasagna noodles 8 mins in salted water. Drain and rinse in cold water. Toss with 2 tablespoons EVOO.
8. Preheat oven to 350. Butter a 9x13 baking pan. Layer 4 noodles on bottom. Top with 1/3 chicken mixture and 1/3 Fontina cheese. Repeat layers twice, finish with layer of noodles. Spread reserved sauce over noodles and sprinkle with Parmesan cheese. (can put in fridge or freezer at this point, tightly covered with aluminum foil or plastic wrap).
9. Cover with foil or lid and bake for 30 minutes. Increase heat to 400 degrees and remove foil and cook until golden brown and bubbly, another 10-15 mins.
10. To make the Parmesan Garlic Crostini:
11. Slice a loaf of Italian bread into 1/4-1/2 inch slices and drizzle with olive oil, shredded Parmesan cheese, garlic powder and bake in a 350 degree oven for about 10 minutes or until lightly golden brown and crunchy.
12. Sprinkle the lasagna with chopped parsley, some extra grated cheese if desired, and serve with the parmesan garlic crostini.

Notes