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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Pairs Well With
Chardonnay

Rich, buttery white wine

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    149 Reviews
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    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.
    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.
    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.
    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!
    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!
    Friend made this for me and I thought it was wonderful. I will be making it this week for my family
    Made this for a girl's week-end at the cottage and received rave reviews. A nice change from traditional lasagna.
    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.
    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.
    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!
    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.
    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.
    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!
    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!
    I love the sauce! This recipe is amazing! But I did not expect any thing less from EMERIL. Add colossal shrimp and feast.
    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.
    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.
    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.
    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
    Tasted really good but I will lessen the milk next time.Family love it but it got too wet from the milk.
    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!
    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.
    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!!!
    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
    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.
    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.
    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. :)
    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.
    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.
    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!
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