I feel as though lasagna is a great snow day dish. So I made some last night. Because, well, it's snowing. My sister in-law is a wonderful cook (who makes everything look effortless) and she has made this lasagna a few times while I was in her company. Mine did not come out quite as good as hers - my alfredo didn't quite set and thicken the way it should have - I think I took the timings too literally and as it was my first attempt I'll use the inexperience excuse. It was still delicious (and much less runny the next day). It's a bit like a lasagna that thinks it's casserole, but it's way more high maintenance. No opening a can of soup and tuna and throwing this in the oven, it's a lot of work, but in a nice, I'm making homemade lasagna kind of a way. Here is the original recipe, from Emeril Lagasse. I pretty much followed the recipe, though improvised with some of the measurements. I even made the effort to finally get around to purchasing some whole nutmeg instead of ground, and I loved grating it myself. Made me feel very Ina. I was tempted to substitute in more flavorful mushrooms, but decided to stick with the recipe. In conclusion, this is a lovely lasagna recipe, give it a try! Though, you'll need a good hour and a half to make dinner (though precooked chicken and frozen spinach may work).
1 stick butter (8 T)
16 oz white mushrooms, sliced
1 small yellow onion, chopped
6 garlic cloves, pressed
1/2 c floud
7 cups milk
1/4 t freshly grated nutmeg
10 oz spinach, blanched and chopped
3 cups parmesan
4 chicken breasts
1 lb lasagna sheets (no boiling kind)
salt, pepper
olive oil
2 T chicken seasoning (combo of paprika, salt, pepper, cayenne, garlic powder)
Season chicken (I pounded them out a bit) and sear for a few minutes on each side on a hot skillet with some oil. Set chicken aside, and chop into pieces. Blanch spinach, drain excess water and set aside. Melt butter in large sauce pan (I used a dutch oven). Add mushrooms and let cook for several minutes, until water has evaporated. Add onions and garlic, cook for a few minutes. Add flour and let cook for a few minutes. While whisking, add milk and let cook until it gets thick (be patient, I wasn't). Add salt, pepper, nutmeg, stir in spinach and 1.5 c parmesan. Let cook for a few minutes. Preheat oven to 375. Coat a 9x13 casserole dish with olive oil and spread 1/2 c of the bechamel on the bottom. Lay 3 sheets of pasta, spread 3/4 c bechamel, sprinkle some chicken, parmesan, layer pasta and keep repeating, ending with 3 sheets of pasta and pouring over bechamel and sprinkling some parmesan. Cook for about 40 minutes and let cool.
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