Friday, February 6, 2015


Chicken lasagna with spinach, mushroom and zucchini

The ultimate comfort food and the ultimate one dish meal, Lasagna is one of my most fave ways to indulge. It is a classic pasta casserole dish with layers of pasta, cheese and sauce. Many variations exist depending on the type of sauce and cheese being used and if it contains meat and or vegetables. This one here is a classic meat lasagna. I have used minced chicken since I am not a beef eater. But you can substitute beef, lamb or pork for chicken.

1 Package Oven ready lasagna noodles
3/4 cup shredded mozzarella (or your fave cheese)
2 tbsp olive oil
2 large zucchini chopped
2 cups mushrooms chopped
For the cheese sauce
500 gm ricotta cheese
2 eggs
1 lbs fresh spinach washed and finely chopped
For the meat sauce
2 tbsp olive oil
2 large red onions chopped
4-5 cloves of garlic
1 lbs ground chicken or lamb
4 large tomatoes chopped
1 can tomato puree
1 tsp sugar
salt to taste
3-4 bay leaves
2 tsp each basil and oregano
hot pepper sauce (optional)

  1. To make cheese sauce mix all the ingredients together. Keep aside.
  2. Heat 2 tbsp olive oil and brown the mushrooms. keep aside. In the same pan add zucchini and stir fry for 5-7 minutes till it becomes tender crisp. 
  3. To make tomato sauce/meat sauce heat olive oil in a large stock pot and add onion and garlic. Saute for 2 minutes till onions soften a bit. 
  4. Add ground chicken/lamb. Cook on high stirring often for about 2-4 minutes till chicken cooks a bit. 
  5. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
  6. Simmer covered for about 30 minutes stirring every so often. Take out of heat and add the sauteed mushrooms and zucchini in the sauce. 
  7. To assemble the casserole take a deep rectangular baking dish and grease it. Spread tomato sauce at the base evenly. Layer lasagna noodles on top without overlapping since they will expand on cooking. Spread half the cheese sauce evenly over the noodles. Top with another layer of lasagna noodles. Now spread tomato sauce evenly covering all the noodles. The moisture from the tomato sauce will cook the noodles. Sprinkle with half the shredded cheese evenly. Arrange another layer of lasagna noodles, followed by cheese sauce, followed by lasagna noodles , followed by tomato sauce, followed by the final layer of shredded cheese. 
  8. Cover with foil and bake at 350 F for 45 to 50 min till everything is bubbling in there and noodles are cooked. Remove the foil and bake for another 10 minutes to brown the cheese. 
  9. Take out of the oven and cover with foil again. Let rest for about 15 minutes before serving. 
  10. Serve this with a green salad.
Chicken lasagna with spinach, mushroom and zucchini

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