Chicken Mushroom And Polenta Lasagna Recipes

MUSHROOM-POLENTA LASAGNA

Steps:

• Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
• Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
• Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
• Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
• Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
• Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.

CHICKEN AND MUSHROOM LASAGNA

Steps:

• Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
• Melt butter in skillet.
• Saute' onions until transparent.
• Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
• Blend tomatoes in blender or food processor. Add to mushrooms.
• Stir in chicken.
• Keep warm over low heat while making the cream sauce.
• Melt butter in saucepan. Stir in flour, cooking and stirring for 2 - 3 minutes.
• Add broth, stirring until thickened.
• Stir in half-and-half over low heat.
• Spoon small amount of cream sauce in the bottom of a lasagne pan.
• Place 3 cooked noodles in pan.
• Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
• Repeat layers 2 more times.
• Top with Parmesan.
• Bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
• Let stand at least 10 minutes before cutting.

POLENTA LASAGNA

Steps:

• Preheat oven to 350ºF.
• Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and bell pepper; sauté 4 minutes or until tender.
• Stir in sausage; cook 2 minutes.
• Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
• Add marinara sauce; reduce heat, and simmer 10 minutes.
• Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
• Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
• Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
• Cover and bake for 30 minutes.
• Uncover and bake an additional 15 minutes or until bubbly.
• Let stand 5 minutes.
• Serve with a nice Chianti or other robust red wine.

CHICKEN MUSHROOM LASAGNA

Steps:

• Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
• Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
• Here's an easy trick I learned with the noodles:.
• Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
• Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
• Bake at 325 for 45 minutes. Let stand 15 min before serving.

CHICKEN & MUSHROOM LASAGNE

Steps:

• Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
• Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
• Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
• Add a layer of bechemal sauce, and another layer of noodles.
• Add remaining chicken, and a layer of noodles.
• Add remaining bechemal sauce, and sprinkle with cheese.
• Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
• Remove from oven and let stand 20 minutes before serving.