Monday, January 9, 2012

Chicken-Spinach-Mushroom-Alfredo-Extra Cheese Lasagna

Every once in a while, I hit the Mommy jackpot with a dinner meal. Tonight was one of those nights. I can happily report that my 12 year old who can never, ever, ever, never manage to finish a meal did in fact finish his dinner and asked for seconds. Score!!

The upside is we will get to enjoy this meal again for lunch tomorrow (and probably the two days following), but the downside is...there was enough to feed a small army.

This is comfort food to the 10th power.


And it has spinach.



2 - 13 oz cans cooked chicken breast, drained

2 jars prepared Alfredo sauce

1 large container, small curd cottage cheese

1 package frozen spinach, thawed and drained

1 small can of mushroom stems and pieces, drained

1 lb of shredded Mozzarella cheese

shredded Parmesan, Asiago and Romano cheese blend

1/2 package of oven ready, no boil lasagna noodles

Italian seasoning blend - to taste

garlic blend seasoning - to taste

1 - Prepare baking stone or pan with cooking spray

2- Combine 1/2 cup of Alfredo sauce with 1/2 the container of cottage cheese and 1st can of chicken. Spread over bottom of baking dish.

3- Cover chicken-cheese mix with drained spinach and drained mushrooms. (Our mushrooms were only on half - otherwise my 16 year old would never speak to me again)

4- Top vegetables with 1/3 of the shredded Mozzarella cheese and a portion of the Parmesan cheese blend. Sprinkle lightly with Italian seasoning blend and garlic seasoning blend.

5- Next, add the first layer of bake-ready lasagna noodles.

6- Combine remaining cottage cheese, 2nd can of chicken, and 1 jar of Alfredo sauce. Spread over lasagna noodles.

7- Cover with more shredded cheese, (leaving enough to cover noodles a final time.)

8- Add additional seasoning if desired, final layer of noodles, then top with last of the shredded Mozzarella cheese and Parmesan cheese blend. Top with seasoning before baking, if desired. (I definitely added more seasoning.)

9- Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil and bake for an additional 15-20 minutes.

We served this delicious lasagna with fresh bread and a Bacon-Caesar salad.

And lucky for me, more Chicken-Spinach-Mushroom-Alfredo-Extra Cheese Lasagna for lunch tomorrow!!

That's okay, I do not mind at all!!

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