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Chicken, Mushroom and Spinach Alfredo Lasagna Recipe

Chicken, Mushroom and Spinach Alfredo Lasagna

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 31-40 of 146

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  • on January 26, 2011

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    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.

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  • on January 07, 2011

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    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. :(

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  • on December 27, 2010

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    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!

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  • on December 20, 2010

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    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

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  • on December 14, 2010

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    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.

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  • on December 14, 2010

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    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

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  • on December 10, 2010

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    love this recipe

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  • on October 11, 2010

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    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!

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  • on October 10, 2010

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    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!

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  • on September 23, 2010

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    Great dish! I subbed canned mushrooms and omitted the nutmeg, but the dish was still unbelievable!

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