Chicken, Mushroom & Spinach Alfredo Lasagna

By Letha_McWey

This recipe has lot's of flavor. It is a crowd pleaser, very rich and always better the next day.

Ingredients

• Emeril's Essence Creole Seasoning:
• 8 TBLS (1 stick) of Unsalted Butter
• 1 lb Button Mushrooms (sliced thinly)
• 1 C Brown Onion (chopped)
• 3 TBLS Garlic (minced)
• 1/2 C All-Purpose Flour
• 7 C Milk
• 2 tsp Kosher Salt
• 1/2 tsp Freshly Ground Pepper
• 1/4 tsp Freshly Grated Nutmeg
• 1 lb Fresh Spinach
• 3 C Freshly Grated Parmesan Cheese
• 2 TBLS Olive Oil, plus what is needed to oil the pan
• 2 lbs Boneless, Skinless Chicken Breast
• 1 TBLS Emeril's Essence (recipe follows)
• 1 lb Oven-Ready Lasagna Sheets
• 1 TBLS Butter (cut into 8 pieces
• 2 1/2 TBLS Paprika
• 2 TBLS Salt
• 2 TBLS Garlic Powder
• 1 TBLS Black Pepper
• 1 TBLS Onion Powder
• 1 TBLS Cayenne Pepper
• 1 TBLS Dried Oregano
• 1 TBLS Dried Thyme
• (Yields: 2/3 C)

Details

Servings 6

Preparation

Step 1

Emeril's Essence:
Combine all ingredients thoroughly. This seasoning is also referred to as "Bayou Blast"

Prepare Spinach:
Stem, wash and blanch (you can do this in microwave -- Just heat spinach approx. 4 minutes on high, remove and rinse in cold water.) Chop and set aside.

Melt butter in large saucepan over medium heat. Add mushrooms and cook, stirring often until mushrooms are browned and most of the liquid has evaporated, approx. 5 to 7 minutes. Add onion and garlic to pan and saute until soft and translucent, approx. 3 to 4 minutes. Add flour and cook, stirring with a wooden spoon to make a light roux or paste, approx. 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until sauce is thickened, approx. 5 minutes. Add 1 1/2 tsp of salt, pepper, nutmeg, spinach and 1 1/2 cups of Parmesan cheese. Cook, stirring until thickened, approx. 2 minutes. Remove from heat. Place a piece of plastic wrap directly onto the surface of the sauce until ready to assemble lasagna.

Preparing Chicken:
Heat a large saute pan with olive oil to medium heat. Season chicken with Essence and remaining 1/2 tsp salt. Place in hot pan. Sear chicken, turning occasionally, until golden brown and cooked through, approx. 4 to 5 minutes. Remove to a plate and drain off any excess oil. When cooled cut into bite size pieces.

Preheat oven to 375 degrees.

Coat a 9x13 3" casserole dish with olive oil. Spread 1/2 c white sauce on bottom of dish. Lay 3 sheets of pasta across bottom of dish and spread 3/4 c white sauce over pasta. Sprinkle 1/4 of the chicken over sauce, then sprinkle with 1/4 c Parmesan cheese. Lay another 3 sheets of Pasta over chicken. Repeat 2 additional times with remaining sauce, chicken and Parmesan, and pasta, ending with a layer of pasta covered with white sauce. Sprinkle remaining 1/2 c Parmesan over sauce and scatter butter pieces over the top. Place casserole on a parchment paper-lined baking sheet, bake uncovered until bubbly and well browned, approx. 45 minutes. Remove from oven and let cool for at least 20 minutes before serving.