Chicken Mushroom (and Spinach) Lasagna


An amazing, creamy lasagna with Gruyère and white wine. What's not to love!?

1 10 oz. package of baby ‘bellos or white mushrooms, thinly sliced
1/2 a bag of baby spinach (pinch off the stems) *optional
4 garlic cloves, minced
1 tablespoon olive oil
5 tablespoons unsalted butter, divided
1/2 cup dry white wine
2 1/4 cups of roasted chicken
2 1/2 cups of skim milk
1 cup of half & half
1/4 cup all-purpose flour
2 teaspoons thyme leaves
3/4 cup grated Parmigiano-Reggiano
9 no-boil egg lasagna noodles
1 1/2 cups coarsely grated Gruyère
Preheat oven to 400° and cook seasoned chicken breast for 30 minutes. Once cooked, shred chicken, put into a large bowl and set aside. Now bring the oven to 425° with rack in middle. Cook mushrooms, spinach, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in olive oil and add 1 tablespoon butter in a saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 5 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. Bring milk to barely a simmer in a medium saucepan. In a different pan, Melt remaining 4 tablespoons butter medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir Parmesan into sauce remaining in pan, then stir into mushroom filling. Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagna noodles, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagna noodles and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère. Cover with foil, tenting slightly to prevent foil from touching top of lasagna but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagna stand at least 10 minutes before serving.


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Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site


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