Chicken, Mushroom and Spinach Alfredo Lasagna

Yield:
6 to 8 servings
Ingredients
  • 8 tablespoons (1 stick) unsalted butter
  • 1 pound button mushrooms, thinly sliced
  • 1 cup finely chopped yellow onion
  • 3 tablespoons minced garlic
  • 1/2 cup all-purpose flour
  • 7 cups milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound spinach, stemmed, washed, blanched and roughly chopped
  • 3 cups grated Parmesan
  • 2 tablespoons olive oil, plus more for coating casserole dish
  • 2 pounds boneless skinless chicken breast
  • 1 tablespoon Essence, recipe follows
  • 1 pound oven-ready lasagna sheets
  • 1 tablespoon butter, cut into 8 pieces
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

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

Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.

Preheat the oven to 375 degrees F.

Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.

Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.


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4.7 153
Made this for Christmas Eve for 20 people (along with one of Emeril's classic lasagna's also). It was a huge hit. Super labor intensive, but if you love your friends...make this for them. I read the reviews a little more closely during preparation because I couldn't get the sauce to thicken after all 7 cups of milk went in. It was too late to change to cream or something else, so I just added another 1/2 cup of flour. Full cup of flour is pretty intense for a sauce..but it worked. Other than that, I wouldn't change a thing, I followed the recipe exactly (oh, except regular lasagna noodles that I cooked while I was cooking the chicken) and it was incredible. Especially the next day! item not reviewed by moderator and published
This could quite possibly be the best lasagna I have ever tasted! It's thick, rich, creamy, and satisfying, but not heavy. I used all 7 cups of milk as called for, plus added a sliced bell pepper and 1 cup of roasted potato chunks. Skipped the nutmeg and cut the mushrooms by half; also substituted a sprinkle of shredded cheddar on top instead of the butter. Delicious!! item not reviewed by moderator and published
Really great recipe. Followed the directions except I used baby spinach and did not take stems off and we cooked the chicken on our outdoor grill. item not reviewed by moderator and published
You MUST put the milk in slowly. When you see MILK thicken, add a 1/3 milk at a time. I used 6 cups of milk before it got to liquid like. I have a FoodSaver and was able to freeze the remainder for a day I chose not to cook :0) item not reviewed by moderator and published
I've been making Emerill's alfredo sauce for many years...it's fantastic! But I found the addition of the mushrooms and spinach to be overwhelming. I'll just stick with the non veggy version in the future. Also, for those of you who had a thin sauce, you just need to add the milk in slowly. Small additions at a time while whisking in between. Make sure the milk is not cold and raise the heat on the burner during this process. When it begins to bubble just turn the heat down to a low simmer. item not reviewed by moderator and published
I made this recipe for Christmas dinner and it turned out fantastic! I'm more of a red lasagna type of person but this white lasagna is definitely a keeper! I followed the recipe pretty closely except that I used ground chicken thighs instead of cut up chicken breast (this speeds up the overall cooking process which is already somewhat lengthy). I simmered the alfredo sauce for about 15-20 minutes because 5 minutes was not enough to thicken it. Maybe that is why some reviews below state that 7 cups of milk made too much sauce, because their sauces didn't thicken enough; I thought mine was the right amount. I also let it rest for several hours before eating it which allows the sauce to set and thicken even more. Next time I will skip the step of blanching the spinach because it can easily be cooked in the sauce while it's thickening. item not reviewed by moderator and published
This recipe is quite good! I made it for Christmas eve, put it together the night before then baked it just before serving it. I used regular dry lasagna noodles that I boiled then laid out on wire racks to dry some. I didn't blanch the spinach, but instead just put it in by handfuls as it wilted at the end. For the chicken I just used this really good bbq rub i had and grilled it in a grill pan. I used more than 3/4 a cup in each layer though. The biggest thing I'd do next time is add more chicken. But I will definitely make this recipe again! Next time I'd like to add more veggies like some red bell pepper and artichoke hearts. item not reviewed by moderator and published
After reading all the reviews on how 7 cups of milk was too much & that everyone ended up using 5...I still found that to be too much! I used 1 cup of heavy cream & 3 cups of milk. After letting it rest 20 min out of the oven it was still on the runny side. It was really hard to taste the nutmeg so next time I'll double the amount. Other than that it had excellent flavor! I would definitely make this again. To cut down the time I shredded rotisserie chicken I got from the grocery store & coated it with Emerils creole seasoning. An awesome alternative to traditional lasagna! Thinking about next time bringing the ricotta cheese back into this one! item not reviewed by moderator and published
This was delicious! This is really an outstanding dish. I ran out of milk so I used 4 cups of lowfat milk, 1 cup of half and half and and almost 2 cups of cream. I left out the spinach because the hubby doesn't like it. Words cannot describe the delicious creaminess of the sauce and the mushrooms, onions, and garlic add so much! This dish is better than any restaurant pasta or lasagna I have ever had. I was tempted to cheat and use a rotisserie chicken and shred the meat but I'm glad I didn't. It was really perfect by searing and cooking the breasts. I am going to write this recipe down and it will be used many more times! item not reviewed by moderator and published
Friend made this for me and I thought it was wonderful. I will be making it this week for my family item not reviewed by moderator and published
Made this for a girl's week-end at the cottage and received rave reviews. A nice change from traditional lasagna. item not reviewed by moderator and published
I have been using this recipe for several years now and it is always a crowd-pleaser. My friends and family request that I make it for almost every occasion. item not reviewed by moderator and published
Took a couple times of making it before it was really easy to make it but now I have it down and it's soooo good! If I'm in a hurry I will use rotissary chicken and just pull apart. item not reviewed by moderator and published
Made this for dinner last night and had to write about how good this lasagne was. I did 3 cups cream and 4 milk, and the alfredo sauce turned out perfect. i will never buy alfredo sauce again. So easy to make, and I cant wait to do this same sauce with broccali and fettucini!! Thanks Emeril. Sooooooooo Yummy! item not reviewed by moderator and published
I guess the reviews were right! My family loved it! I couldn't believe that my super picky husband liked it. I will definitely make this again. I used a lot of nutmeg which gave it a sweeter taste. I didn't have any mushrooms, tyme, and oregano, but it was still good. I also lightly fried the chicken. item not reviewed by moderator and published
Fantastic recipe - I make a few small changes like using a rotisserie chicken. Lessen the amount of parmesan to about 15 ounces and add some mozzarella in each layer and on top. I also use a mixture of button and Portobello mushrooms. Overall this is one of my top 10 dishes that I ever make. -- Not the cheapest dish to make, but people really love it and it only uses 2 pans. item not reviewed by moderator and published
Excellent recipe to make and give to friends and neighbors as a "gift" dinner. It is beautiful and easy to make. The only changes I have made is to double the amount of nutmeg; add a little mozzarella on top of each sauce layer, and add a pinch of cayenne powder. I have found it helpful to heat the milk in the microwave oven before adding it to the pan. Be sure to remove as much water from the spinach as you can before adding it to the pan. So worth the effort, it is a real keeper! item not reviewed by moderator and published
This lasagna is a creamy, deliciously cheesy dish of goodness! My wife made me a pan of it for my birthday last year, and it was amazing. We will be making this again soon! item not reviewed by moderator and published
I love the sauce! This recipe is amazing! But I did not expect any thing less from EMERIL. Add colossal shrimp and feast. item not reviewed by moderator and published
I changed it a bit and used 2 tbs of flour and 1 cup of milk and pour it over pasta. I was great and delicious. My husband and I loved it. item not reviewed by moderator and published
Everybody LOVED it, but something about it didn't wow me! I haven't decided whether or not I'll try it again. I doubled the recipe; making two. Ate one immediately and froze the other for a few weeks later. I don't think I liked the no boil lasagna noodles. When cutting servings, it didn't "look" like layered lasagna and more like just a lump of stuff. If your crowd is greatly carnivorous, they'll be displeased with the amount of meat found in their serving. item not reviewed by moderator and published
Sooo good. I did everything except add the spinach because I didn't have any and it was delicious. Remember it's a must that you let it sit at least 20 min after taking it out if the oven so the sauce thickens. You don't want the sauce to be runny when cutting the lasagna (even though it's still good. item not reviewed by moderator and published
I made this as part of a charity supper. I took the leftovers to my mum as she had been unwell and off her food. She is still talking about it 4 weeks later. I am having her to lunch with my aunt on Saturday and they have asked me to make it again!! Really good easy recipe that is stunning item not reviewed by moderator and published
Tasted really good but I will lessen the milk next time.Family love it but it got too wet from the milk. item not reviewed by moderator and published
This was the best lasanga I have ever made. Shared it with my friends now I am popular for being the best cook. Three days later am making it again to share with neighbors. I give it a 10...... Love you Emeril! item not reviewed by moderator and published
I made this for company today. It was a hit and feeds a crowd! The only changes I made were to try to lighten it a bit by using 4c lowfat milk and 2c chicken broth for the sauce, but then I added some leftover provolone in the layers. I love the ready to use lasagna pasta...so easy! I would definitely make this again. item not reviewed by moderator and published
We thought this recipe was delicious, although we added some artichoke and used some smoked applewood bacon bit mixed with the cheese for the topping. We also used a rotissery style chicken taken off the bones instead of chicken breasts. It was AMAZING!!! item not reviewed by moderator and published
The BEST lasagna recipe I have ever had - sorry Maggiano's. I "grilled" the chicken on the George Formen. A regular request in my home!! Thanks Emeril item not reviewed by moderator and published
This is the best chicken lasagna I have had yet. A co worker brought this in as a left over and I had to get the recipie!! I made it for my family and my husband said this is the best thing I have made yet lol. item not reviewed by moderator and published
Very delicious. I used leftover grilled chicken bone-in breast, that had been rubbed with Essence, and I was alittle short on the amount so filled in with turkey kielbasa. Also used a 11x15 glass casserole, that was able to accomodate all of the lasagna sheets. item not reviewed by moderator and published
OMG! I wouldn't change a thing! I made a successful roux for the first time. TAKEK YOUR TIME when adding the milk. It was perfect and the spices on the chicken were well, mixed with the alfredo, was like a party in your mouth. :) item not reviewed by moderator and published
I halved this recipe and still had enough for 4 good serves. I couldn't be bothered with the Essence recipe and substituted Master Foods cajun seasoning which seemed very similar. Also I found I didn't have enough parmesan so I used equal amounts of parmesan and a grated cheese mix for pizza which I keep in the freezer( containing parmesan, mozarella and cheddar). The end result was a hit here. item not reviewed by moderator and published
Outstanding! I have a similar recipe, but it calls for pre-packaged hollandaise mix. That one is getting thrown into the garbage. I also made this using blanched asparagus in place of spinach the second time. It was delicious as well. item not reviewed by moderator and published
SOOOOOOO good! definitely will make it again! i thought it would be very complicated to make, but it's now, and it's definitely worth the time! item not reviewed by moderator and published
Delicious. Our family loves this recipe. Will use it over and over again. item not reviewed by moderator and published
The only reason that I didn't give this five stars (it was wonderful follows: .must use a much larger pan .the amount of sauce indicated to spread was not enough to cover pan or noodles .I would prefer NOT using "no bake" lasagna noodles The sauce amount was perfect - not too much - it needs to be thickened/reduced as indicated My husband can't eat hot food, so I only used half of the spice ...it was still very tasty. This recipe is a real keeper! item not reviewed by moderator and published
I just made this today for a "mother/daughter lunch" to impress my mom (who is Martha Stewart-ish) and it was DELICIOUS!!! I used frozen spinach instead of fresh, and added ~1 c. mozzarella on the very top, and used rotisserie chicken instead of sauteeing in olive oil. As for the reviewers who were disappointed with the quantity of bechamel sauce, I have to say that their layers must have been very thin, as I used all of the sauce and it filled a nice 9 x 13 with an inch to spare without boiling over. I am a firm believer that anyone can cook if they can read, and when a recipe says it calls for SEVEN cups of milk, etc, you need to plan your pans accordingly. I prepared the sauce in a dutch oven-type of pan to accommodate all the ingredients in one pot. This recipe was easy to prepare, was presented in a step--by-step manner, and was absolutely fabulous-tasting! I will definitely make again for a sure-fire crowd-pleaser!! Enjoy! item not reviewed by moderator and published
I questioned the 7 cups of milk when reading the recipe and it is way too much for this one lasagne. I have a very large container of bechamel left over! That's okay though because I'll use the bechamel for another lasagne. It is frustrating when I expect professional recipes from the Food Network. item not reviewed by moderator and published
REALLY? I don't get all the positive reviews. First of all, don't begin with a "large saucepan," because a pound of mushrooms, a cup of onions, 1 1/2 cups of parmesan, a pound of spinach and SEVEN CUPS OF MILK do not fit. (I used my 12-inch saute pan. Then, I must ask, should SEVEN CUPS OF MILK reduce down to about 2 cups, which is all that's required for layering? It didn't for me! Lots and lots of sauce left over after combining/layering the lasagna for baking. I'm a big Emeril fan, but I think this recipe has some errors in it, or, you need to be a professional to compensate for the misdirection. Following it to the letter does not work. :( item not reviewed by moderator and published
Made this for Christmas Eve dinner. It's very tasty! I did omit the spinach as my husband is quite finicky and hates spinach. This is delicious and a keeper. One thing I did to save time is purchase a rotisserie chicken from the warehouse store in our area instead of the making my own. Made for a great flavor and cut back on time spent preparing. The bechamel sauce will be used for other dishes as well as this was excellent sauce. Definitely worth trying! item not reviewed by moderator and published
Excellent !! I made this for my annual Xmas party and it was the prized dish of the evening. I agree on the lasagne noodles from a previous post. No need to pre cook or buy the "ready" pack. I soak mine in hot water for 15 min prior and it makes it easy to work with. Prep ahead & it goes together quickly. Make sure you use a large pan that will fit all the liquid item not reviewed by moderator and published
This is the best recipe and is requested repeatedly each time I host a dinner. A tip for you...you do not need to buy the no-boil noodles for this you can use regular lasagna noodles UNCOOKED. Layer as stated and then cover the whole thing with aluminum foil. The liquid cooks the noodles and 10 min before it is done remove the foil to brown the cheese. It works perfect every time and saves an incredible amount of work. Try it...you will never again boil your noodles first. item not reviewed by moderator and published
Tried this last night cause I wanted something different and it was fantastic! I followed the recipe to the letter and it came out great. The next time I prepare it I will add mozzarella in the layers for a more chessey flavor. Highly recommend this recipe,it's amazing! ~Cookin Momma item not reviewed by moderator and published
love this recipe item not reviewed by moderator and published
BEEN TRYING TO REVIEW THIS SINCE I MADE IT AND MUST SAY TO FNN EVERYTIME YOU CHANGE THE SITE AND TRY TO IMPROVE IT, YOU FAIL. AND WHATS UP WITH THE MULTIPLE REVIEWS FROM THE SAME PERSON...VERY ANNOYING. HOWEVER, THIS RECIPE IS AN ASOLUTE DELIGHT. GUESTS COULD NOT STOP EATING IT. FOLLOWED RECIPE AND HAVE NO CHANGES. LOVE USING THE OVEN-READY LASAGNA, NOT ONLY A TIME SAVER, BUT I ACTUALLY PREFER THE LIGHTNESS OF THE PASTA AS OPPOSED TO THE 'REGULAR AND HEAVIER' HAVE-TO-BOIL-FIRST PASTA. RECIPE IS PERFECTLY SEASONED, MAKE SURE YOU USE AUTHENTIC PARM. ENJOY! item not reviewed by moderator and published
I made this for a dinner party last night and everyone loved it - no leftovers! I added some pepper flakes and a can of chopped artichokes - yum! item not reviewed by moderator and published
Great dish! I subbed canned mushrooms and omitted the nutmeg, but the dish was still unbelievable! item not reviewed by moderator and published
Emeril, You are the man, that was fantastic. thank you for the great recipe. item not reviewed by moderator and published
I often get recipes on of foodnetwork.com, but this has been one of the best! It even tastes better the next day!!! This is one of the few I have come back to and prnted and included in my kitchen collection! item not reviewed by moderator and published
Absolutely wonderful dish!! Added some mozzarella too. This is a keeper!! :) item not reviewed by moderator and published
I have made this recipe few times already, its absolutely delicious and very easy to make... item not reviewed by moderator and published
This is one of those meals I will make again and again. The Emeril's seasoning is great to use again on just about anything - fish, pork chops, grilled chicken. LOVE IT! I am making it tonight for my mother-in-law's birthday! item not reviewed by moderator and published
I actually made this for a cook off (which I won, but only by a point). It was perfect, except for the spiciness of the chicken. The essence of emeril seasoning would have been great if it wasn't sooo spicy! Next time I will not use all of that cayenne, but besides that it was perfect. item not reviewed by moderator and published
not too hard and tastes so so good!! item not reviewed by moderator and published
I LOVE to cook, but am sometimes scared to try new variations of family favorites for fear that they won't be good. This one was AMAZING!!!! Definitely one of our all time favorites! I already have requests from family and friends to make it again! Well done, Emeril, well done!!! item not reviewed by moderator and published
Okay, this is seriously my new favorite food. It tastes just like this dish that I get from a really fancy Italian restaurant, but way better, and it is 1/10th of the cost! I don't care for mushrooms, so I eliminated them. Also, I had enough to fill a 9x13 dish AND a 9x9 dish. Thank you Emeril! This will definitely be my go-to dish for years to come! item not reviewed by moderator and published
I made this for supper one night after seeing the episode on Food Network. My husband absolutely loved it!! I'm not big on cooked spinach, honestly you can't even taste it in this dish!! Will make it again and again!! item not reviewed by moderator and published
I need a bigger pot though to create the bechamel. The spicy chicken was a nice surprise to find in a creamy sauce. I have to add the milk parts at a time which seems to take forever. We had a ton of left overs and gave some to the mom and pop grocery store clerk to take home because he's always commenting on how interesting the food we make for dinner seems. His wife hated it but he loved it. So I'm guessing if you don't like food that is not mid-western or do not like creamy pasta sauces, you will not like this. If you freeze this or save it for left overs, DO NOT MICROWAVE IT. It kind of turns out mushy when microwaved. item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
I made this tonight and it was sooo good.I made some very minor changes which I don't think affected the flavor--just made it easier for me. I used a supermarket roasted chicken and just sprinkled it with Emeril's essence (because I had one on hand). I thought about using frozen chopped spinach, but decided to try the fresh spinach and it was totally worth it. I forgot to chop the spinach and I loved the fresh taste. I just quickly steamed it in the microwave to save on pots to clean. I also added shredded mozzarella in the layers in addition to the parmesan because I like a lot of stringy cheese in my lasagna. This will be added to my list of standard favorites. item not reviewed by moderator and published
Kids, adults, and even those whiny hate-everything types will love this dish. It was great upon serving and what few left-overs were awesome too. My only variation was to use fresh baby spinach and did not blanch it prior to adding to the sauce. It worked but be careful as the baby spinach is so tender that you can wilt it beyond recognition. This is the second lasagna recipe that we have made from Emeril, the first was the Manly Man Lasagna. This one was much easier and did get the oohs and ahhhs too but I am torn as to which is my favorite. item not reviewed by moderator and published
Make sure you have plenty of prep time to make this recipe. Not sure the work is worth the taste. item not reviewed by moderator and published
My family loved this dish. I actually cooked the chicken ahead of time and it saved some time and clean up. I was worried because my sauce wasn't thickening prior to adding the cheese and spices, but it turned out delicious in the end. Yummy. item not reviewed by moderator and published
I made this for my family for Christmas dinner (along with 3 other types of lasagna), and even the "MEAT ONLY" eaters RAVED about it! For me, it was super easy to make, although it takes a good chunk of time, but TOTALLY worth it!! I made it the day before, and heated it up on Christmas, and it was perfect! Lynn, I made this with the "no bake" noodles, so they were not cooked when I assembled the lasagna. They soften in the oven. YUMMMM! item not reviewed by moderator and published
I've served this at dinner parties on several occasions. It always draws rave reviews. I will serve this many more times. item not reviewed by moderator and published
I want to make this for Christmas Eve dinner. Were the lasagna noodles pre-cooked or assembled raw? I do not remember what Emeril did in the show and the recipe does not specify either way. item not reviewed by moderator and published
It took many times longer than the steps described to get to the next step, but I kept cooking until it looked as described before I moved on which is why I think several people said there was too much liquid...they went on to the next step too soon before it reduced enough. I used the proper size pan, but it was only 2" deep instead of 3" so I had to put the rest of the components into another "mini" lasagna because it didn't fit. I was only able to put 2 layers of chicken into the larger dish, but I added some extra layers without the chicken so that there were more noodle layers. Final outcome tasted great and everyone agreed. item not reviewed by moderator and published
Recipe was easy to follow and it was full of flavor. Love it, Love it, Love it! Thank you Emeril. item not reviewed by moderator and published
I made this recipe for a dinner party and it was a big hit. It sets up nicely in very little time after coming out of the oven and the taste is wonderful. I'll definitely make again! item not reviewed by moderator and published
I followed the recipe and it was stellar. Everything worked beautifully. I will definitely make this again and again. item not reviewed by moderator and published
This lasagna was absolutely delicious and an absolute hit with my friends! I will continue to make this recipe over and over again! item not reviewed by moderator and published
I made this before and the roux was extremely thin due to the 7 cups of milk. Before I added the bechamel sauce I drained a lot of the milk to save the dish. The dish still came out great despite some burning on the bottom. How can I use 7 or maybe 6 cups and have a thicker roux??? Possibly 5 1/2 cups of milk and 1 cup of cream? I would love a response ASAP as I am making this for company on 9/27/09. TIA e-mail rtfa50@yahoo.com item not reviewed by moderator and published
i have made a couple different forms of lasagna with chicken, beef and even pork. this is by far the best lasagna i have ever made. this is just another reason why Emeril is the best chef in the world. Everyone that i have served it to absolutely loved and did not believe i got the recipe from Foodnetwork.com item not reviewed by moderator and published
I've made it three times, every time with small variations, but every time gooooood. Today I made it without mushrooms because my daughter came for the weekend and she can't stand the sight of them. Still was a winner and everybody had seconds , thirds and my son had fourths!!! Thanks Emeril!!! B-A-M!!!!! item not reviewed by moderator and published
I tried this because my daughter gets heartburn from dishes with tomato sauce but we all love lasagna. I may never fix the traditional tomato sauce lasagna again. This is fantastic. The sauce takes a little longer, since you don't just open a can or jar but the flavor is wonderful. And it doesn't take that much longer. I knew I could count on Emeril. item not reviewed by moderator and published
I've made this recipe for 3 different groups so far and everyone has loved it. The only change I made was to add a few cups of Italian cheese during assembly. The cheesier the better, to me! To save time, I also baked the chicken. It worked out great. FAB FAB FAB!!!!!! item not reviewed by moderator and published
I have made this lasagna for many different people, and everyone falls in love with it. It takes a little effort, but is well worth it. The sauce could be used over pasta as well, and would be great too. item not reviewed by moderator and published
I made this lasagna last night for company dinner. I followed the ingredients and directions exactly! It needed the 7 cups of milk alright (I used whole milk, Lactaid). It will seem to be a little thin but the oven-ready lasagna sheets will soak it up while baking. Be sure you follow the directions and blanch and drain the spinach as this releases some of the liquid that you might be having trouble with in your sauce. I purchased a special deep lasagna stoneware casserole dish at a specialty cookware store some time ago. It is worth the investment for anyone having trouble with any casserole sticking on the bottom. I used all the sauce. It looked marvelous when it came out of the oven. After allowing to cool for 20 min., it cut perfectly. Thanks Emeril for a "creative" slant on lasagna. My grandsons loved it because it did not have spaghetti sauce in it! Janet Port Orchard, WA 05-16-09 item not reviewed by moderator and published
This lasagna was really yummy! I followed the recipe with a few little changes. I used 5 cups whole milk and 1 cup fat free. I thought I had some sauce left over but I really should have used it all. It would have been even creamier and yummier. It also didn't take too long to make and it was pretty easy. My husband and 1 year old really liked it, and I'll make it again for sure. item not reviewed by moderator and published
This was the best lasagna. I followed the recipe and it turned out great. The nutmeg really enhanced the flavor. I would probably half the recipe next time or make two smaller dishes. item not reviewed by moderator and published
OMG my first time a cooked lasagna, was great, but after I read the reviews about the watery and decide to do 4 cups of milk, and the result was a little dry, next time I will do exactly 7 cups of milk. Thanks Emeril.. item not reviewed by moderator and published
This was relatively simple to prepare. I used grilled chicken thighsi instead of the breasts and added 2 chopped fresh tomatoes. I used sheets of fresh lasagna noodles from the local Italian store. Otherwise, I followed the recipe. The recipe made enough for an 11 x 15" pan. I couldn't get over how good this was! item not reviewed by moderator and published
Love this recipe..I cut back on the amount of milk & slightly decreased the parmesan. Absolutely delicious! I'm going to make it vegetarian-style next time & add some broccoli & peas instead of the chicken item not reviewed by moderator and published
Really good, though I cut the recipe down in half for my family of four and we still had left overs. I might use a little less spices next time, they were slightly overpowering. Otherwise, great! item not reviewed by moderator and published
I made this recipe as directed. I used fresh spinach and mushrooms. I did pull the strems from spinach and microwaved them a few minutes so they wouldn't be too wet. I would use a combination of cheeses next time...thought all that parm was too overpowering a flavor. I made the "essence" and use it on tons of other things. item not reviewed by moderator and published
I made 1/2 the recipe and it still filled up a 13x9 dish, and needed all 16 oz. of no-boil noodles. There was plenty of sauce too. If I'd made the whole recipe, I would have needed two dishes or a very very deep dish. I didn't use Essence because I have creole seasoning from someone else already. I probably should have used more because I couldn't really taste it at the end. The no-bake noodles were fine, but the top one, although covered with sauce, was nearly crunchy. I don't care because it tasted fine. I followed my 1/2 the recipe to a tee and really enjoyed it. item not reviewed by moderator and published
I cheated. I used jar Alfredo sauce. Made "egg crepes" for noodles. I also added a little mozarella and parsley to the last layer. Next time I will spice it up a bit. A HUGE hit in my house. I prepared the chicken and mushrooms the night before. Made assembly and serving time a snap. I can't wait to make this for a dinner party and suprise my guests . Really need to bake lasagna pan on a parchment paper lined baking sheet. NO STICKING item not reviewed by moderator and published
I followed the recipe to the letter with the exception of cutting the milk to 4 cups. It turned out absolutely great but was scorched on the bottom. I am not exactly sure what happened. I coated the dish with olive oil and put a thin layer of sauce down before the first layer of noodles. Baked at 375 for 45 mins. Any suggestions? item not reviewed by moderator and published
I served the lasagna at lunch today for 8 people. It would have served 10. I followed the recipe exactly and felt it was a very boring lasagna, lacked flavor, needed a lot more spices to perk it up. Nancy La Floresta, Mx item not reviewed by moderator and published
As a recent grad and underpaid entry-level employee, I did not have much money for gifts this Christmas. Since I love cooking and spend most of my spare money on ingredients for recipes I want to try, I decided to make this lasagna be my gifts to my family! I have never gotten so much joy out of giving a present! Not only is this recipe delicious, it is inexpensive and pretty easy to make! After making 7 of them, I pretty much can do it blind folded... The only thing I disagree with is the amount of milk. You only need about 1/2 of waht it calls for, or even less than that. I just added it as the sauce thickened until it was the consistancy I wanted. Overall though it is a perfect meal to make for those you love! item not reviewed by moderator and published
I used only about 4 cups of milk because I saw the sauce would have been too runny with the full 7 cups. This came out BEAUTIFUL! Flavor is excellent ! item not reviewed by moderator and published
Very good! I have also made it without the chicken & used artichoke hearts instead. item not reviewed by moderator and published
I made this dish (along with several others from foodtv.com!) for a teacher appreciation luncheon for 45 teachers - EVERY teacher asked me for the recipe! As I always do to "kick it up a notch" in honor of Emeril, I altered the recipe a little by adding a bulb of roasted garlic in lieu of the minced garlic, and also added fresh chopped basil to the sauce as well. Excellent!!! Thank you, Emeril, for always inspiring me to get into the kitchen and create something WONDERFUL! This recipe is a "must" on the favorite list... item not reviewed by moderator and published
I made this for Canadian Thanksgiving....this is 'rock star' good. Fabulous flavour.... High fat so it will be reserved for a special treat. Loved it! item not reviewed by moderator and published
TRIED THIS LAST NIGHT AND IT CAME OUT GREAT. FAMILY LOVED IT, ALTHOUGH IT TOOK ME A WHILE TO COMPLETE. NEXT TIME I'LL MAKE THIS ON A WEEKEND WHEN I CAN START A LITTLE EARLIER. I TOO USED LESS MILK AND IT CAME OUT GREAT, BIG MAHALO EMERIL! item not reviewed by moderator and published
As far as I am concerned, Emeril Lagasse is KING of the Lasagna recipes. This meal has an awesome flavor. I look forward to making this time and time again. YUM-O-LA! item not reviewed by moderator and published
This is the best "no red sauce" lasagne ever. So flavorful. I followed the recipe exactly and the only change I would make would be to cut back on the salt. The cheese produces enough salt for me. I will make this one again and again. Emeril's essence is essential in this --- makes the chicken so yummy! item not reviewed by moderator and published
Followed directions using 7 cups of milk. It was thickening, but clearly the 7 cups of milk is way too much. I now have a runny mess, a ruined meal and wasted ingredients. item not reviewed by moderator and published
After reading other reviews (thanks everyone) I cut back on the milk (5 cups instead of 7 cups) and increased the cooking time to 50 minutes with a rest time of 25 minutes. item not reviewed by moderator and published
this was really good. all i had on hand was frozen spinach and canned mushrooms and it still turned out delicious. and i used cooked lasagna. item not reviewed by moderator and published

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Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen