Tag Archives: lasagna

Jessie’s Creamy Chicken Lasagna

A few weeks ago my brother called me from the grocery store to ask me some questions about ingredients in my lasagna recipe. I thought he was referring to my sauteed mushroom and onion lasagna but no… he called it Jessie’s Creamy Chicken Lasagna and said he makes it all the time. I don’t have a very good memory (I know. My husband is very lucky) so I didn’t know what he was referring to. Long story short, I got the recipe from him and he told me to post it here. He said it is a go-to of his when he is looking for that comforting, warm, cheesy, creamy indulgent meal. So here it is. I have no idea when I came up with this. I’m guessing at least 6 or 7 years ago. Maybe longer.

I hope it’s as awesome as my big brother says it is! I can’t wait to try it. Because apparently I can’t remember it from the first time around.

***update***

I made it!! It started to come back to me as I was whisking the milk into the soups and adding the herbs. It was great. It was creamy and decadent. The fruit salad was a great side-dish because it helped cut the richness of the lasagna. Josie even ate a few bites after I explained to her that the lasagna tasted like cheese crackers and chicken nuggets. Thanks big brother for bringing this one back!

creamy chicken lasagna with a little bowl of fresh fruit salad. The fruit salad is great because it cuts the richness of the lasagna.

creamy chicken lasagna with a little bowl of fresh fruit salad. The fruit salad is great because it cuts the richness of the lasagna.

Jessie’s Creamy Chicken Lasagna

Ingredients:

  • 1 15 oz. container small curd low fat cottage cheese (cottage cheese melts and blends right in but it’s MUCH cheaper than ricotta. Try it. You’ll thank me for saving you the bucks AND still giving you the smooth, mellow, cheesy, creaminess you need.
  • 3 cups diced cooked chicken – a rotisserie chicken is a great choice for this if you are in a hurry. Just pick it up at the grocery store along with the rest of the ingredients.
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 12 oven-ready lasagna noodles
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 2/3 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt and black pepper to taste
  • hot pepper chili flakes to taste if you like that touch of heat.

Preheat oven to 350F

Stir the soups, milk, and herbs, s&p and chili flakes in a large bowl.

Spray bottom and sides of 13×9 baking dish with cooking spray.

Assembly instructions:

Coat the bottom of the baking dish with a big spoonful or two of the soup mixture. Place noodles on top of the soup mixture. Top with about 1 cup of soup mixture, half of the cottage cheese, 1 1/2 cups of chicken, 2/3 cup Mozzarella cheese and 1/3 cup cheddar cheese. Repeat layers once. Place another layer of noodles on top and cover with remaining soup mixture, Mozzarella cheese and cheddar cheese.

Cover with foil (spray the foil with non-stick cooking spray to prevent the cheese from ripping off the top of the lasagna when you remove the foil) and bake for 45 minutes. Then remove foil and bake until golden and bubbly.

Enjoy the simplicity of this lasagna! It freezes well and it is great to give to friends or family or neighbors that need a hearty meal.

French Onion & Sauteed Mushroom Lasagna – Vegetarian

 

vegetarian lasagna

vegetarian lasagna

I love lasagna. I love the tart tomato flavor. I love the creamy ricotta. I love the stretchy Mozzarella and the chunks of ground beef. But every once in awhile I like to make a different version of lasagna. This one was one I dreamed up because I had onions and mushrooms to use. It’s completely vegetarian as I have it written. AND, meat lasagna is very expensive to make. If you find onions and mushrooms on sale or on the ‘must sell produce rack’ even better!!

 

French Onion & Sautéed Mushroom Lasagna

(Vegetarian)

Ingredients and Directions:

ONIONS

1 T oil

1 T butter

2 large Vidalia Onions sliced

s&p

½ C Chardonnay or Sauvignon Blanc (or veggie stock, or water)

1 T chopped garlic

 

In a large nonstick pan place oil and butter. Once melted, add the sliced onions. S&P

Sautee until soft. Place lid over onions to help soften. Stir occasionally. Turn off heat (if you have a gas stove) and add ½ C wine/stock/water. And garlic. Place lid over onions and turn on the heat again to medium low. Cook until as soft as you like. Remove from pan into bowl.

 

MUSHROOMS

1 T oil

5-6 cups sliced button mushrooms (can use any mushroom you like, button is cheapest, portobello has the most flavor and can be found on sale often.)

s&p

½ C Chardonnay or Sauvignon Blanc (or veggie stock, or water)

 

Add oil to same nonstick pan. Place mushrooms, S&P and sautée until browned. Turn off heat, add wine/stock/water, place back over heat and put lid on. Steam/sauté mushrooms until soft as you like. Add onions to the mushrooms and stir to combine over low heat.

 

At this point preheat oven to 350º F

 

FILLING

15 oz ricotta

2 C shredded Mozzarella

1 tsp salt

1 tsp oregano

1 tsp basil

½ tsp crushed red pepper flakes (use more if you like spicy bits throughout)

2 eggs

 

In a mixing bowl place all these ingredients and stir to combine.

 

WHITE SAUCE

1 ½ C milk (skim is fine)

1/8 tsp fresh grated nutmeg (not required but adds a little something.)

3 T butter

3 T flour

 

Remove onions and mushrooms to bowl. In same pan place butter, melt it. Add flour. Stir to combine and cook for 2-3 minutes. (be careful to scrape bits of onions and mushrooms from the sides/bottom of the pan — = flavor!!!) Once it’s sizzling and tan in color, slowly whisk in milk. You can add grated nutmeg to milk, as I have, or wait and add it to the sauce in the pan. Cook until slightly thickened. It will continue to thicken so be sure to turn off your heat when it is slightly thick. If your pan is too large you may need to pour this mixture into a small saucepan in order to whisk smoothly. I did.

 

ASSEMBLY

one box no cook lasagna noodles

Parmesan

½ cup Mozzarella

9×13 casserole dish

Cooking spray

Foil

 

Prepare baking dish with nonstick spray. Place some of the white sauce in the bottom. Top with lasagna noodles. Spread ricotta cheese filling over noodles. Place onions/mushrooms over cheese. Top with a heavy drizzle of white sauce. (If your white sauce has thickened during assembly, use some of the juice in your bowl of mushroom and onions to loosen it up.) Top with noodles, cheese, mushrooms/onions, white sauce and continue until you use all your ingredients. (I had 2 noodles left in the box that didn’t get used in my casserole pan. Your dish may be big enough to use all of them.) At the final layer, make sure you have some sauce on top of the noodles and place parmesan and mozzarella on top and cover with foil. If you don’t cover the last layer of noodles with sauce they will dry out and be unappetizing.

 

Bake for one hour, remove foil, bake until golden and bubbly (approx. 15 mins). Wait 10-15 minutes before cutting and serving.

 

if you have enough to make two trays you can freeze one. It freezes well. Or take leftover portions and freeze those for quick lunches.

If you have enough to double the recipe and make two trays you can freeze one. It freezes well. Or take leftover portions and freeze those for quick lunches.

 

ENJOY!