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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 81-90 of 146

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  • on January 11, 2009

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    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?

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  • on January 05, 2009

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    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

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  • on December 29, 2008

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    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!

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  • on December 27, 2008

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    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 !

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  • on December 15, 2008

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    Very good! I have also made it without the chicken & used artichoke hearts instead.

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  • on December 07, 2008

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    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...

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  • on November 02, 2008

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    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!

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  • on October 30, 2008

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    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!

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  • on October 06, 2008

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    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!

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  • on September 29, 2008

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    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!

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