Tag Archives: mushroom

White Cheese Chicken Lasagna with Spinach and Mushrooms

I made this lasagna three times in the past two days.


I have always been a red sauce girl myself- classic lasagna is one of the most soul-comforting foods out there, in my book! However, my husband is a white sauce only type guy. So that threw me through a loop the first few weeks of our marriage- because staples in my house growing up were spaghetti with marinara (red sauce) and lasagna (red sauce) and mom’s chili (red sauce). There I was, all excited that I had a handful of good dinners planned for my hubby, and all the sudden I have to throw 3 of 5 weekday ideas down the drain!! Now, Joey would have eaten anything I made him- but who wants to spend time making a dinner you know won’t be a hit? Not me.


So I cautiously entered the world of white sauce.


And was pleasantly surprised! I still prefer red sauce, but I have found a few recipes for white sauce dinners that are contenders for “The Weekday Dinner Rotation”  we are bound to rely on when our house is full of kids. Did any of you guys have that growing up? The rotation of 5 weekday meals that you knew you’d have because mom is busy and there are 5 kids in the house who are picky and there are only 5 known meals that will satisfy everyone in the house? Yup, totally preparing for that already. My mom had an awesome rotation, so I need to come up with some good stuff here.


This white cheese lasagna is a cinch to make, and definitely a crowd pleaser. (Which is why I made it three times in two days.) I made two small lasagnas for Joey and I, one to freeze and one to eat, but then we had his brothers and a friend over for dinner so we ended up making both! And the next day I made another one to bring to my dear cousin who just had a beautiful baby girl! Who, by the way, I got to hold last night AND feed her a bottle! Totally precious. Again, February… HURRY UP!


Anyways, if you’re looking for dinner ideas that are sure to please even the pickiest eaters in your house, here ya go!


(Sorry the lighting is atrocious in our kitchen after 4:30 pm. That’s why it looks more like yellow lasagna than a white cheese lasagna- bear with me!)


White Cheese Lasagna with Spinach and Mushrooms

adapted lightly from Lisa Humpf

serves 12


9 lasagna noodles                                                   1 cup grated Parmesan cheese, divided

1/2 cup butter                                                          1 tsp dried basil

1 onion, chopped                                                    1 tsp dried oregano

1 tablespoon minced garlic                                 1/2 tsp ground black pepper

1/2 cup all purpose flour                                     1 1/2 cups ricotta cheese

1 tsp salt                                                                      2 cups cubed, cooked chicken meat

2 cups chicken broth                                              2 cups fresh spinach

1 1/2 cup milk                                                            1 tablespoon chopped fresh parsley (or dried)

4 cups shredded mozzarella cheese, divided       1/4 cup parmesan ( I used romano) for topping

8 baby mushrooms, sliced


Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain, and rinse with cold water, then set aside.

If you are using fresh chicken, cook breasts in olive oil or butter and season with salt and pepper until cooked through- do not overcook the chicken (it will cook more in the oven!) Slice, and set aside.

Melt the butter in a large saucepan in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x 13 inch baking dish. Later with 1/3 of the noodles, the ricotta, spinach, mushrooms, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, mushrooms, chicken, and the remaining 2 cups of mozzarella cheese and 1/2 cup parmesan cheese. Arrange remaining noodles over the cheese, and spread remaining sauce evenly over the noodles. SPrinkle with 1/4 cup Romano cheese or Parmesan and parsley.

Bake for 35-40 minutes in the preheated oven.

Melt the butter

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Pesto Portabello Panini


The other day my mom came over to my house and we spent the whole day reading instruction manuals and putting together the baby gear I received. I’m not sure whether to be thankful for those instructions, or rip them ALL to shreds in frustration! It actually went really well and we had a great time, with only a few minor setbacks- and in the end, we had put together 4 baby items! High-five, mom.


Then we were starved. And I had planned exactly what I wanted to make for this very occasion.


One of my favorite bloggers made this a while back and I have been dreaming about it ever since. I knew my mom would love it too, so this was the day! All you need is some onions, mozzarella cheese, pesto, tomatoes, and portabello mushrooms. And bread. Bread is good for sandwiches.


No, there’s no meat on this sandwich. I realize that means it’s ‘out’ for some of you… but do me a favor and just give it a chance. The thick roasted mushroom really does have a meaty flavor and makes you not even miss the deli meat you’d normally put on it. In fact, you might find yourself wondering why you even use deli meat to begin with.



Pesto Portabello Panini

adapted from Yes, I Want Cake

makes 2

4 slices whole wheat bread, buttered

2 Portabello mushrooms

1 Tbsp soy sauce

1 Tbsp Balsamic vinegar

1 small onion, sauteed

4 tomato slices

1/2 cup shredded mozzarella

1/4 cup pesto

Put the mushrooms (smooth side down) in a pan. Drizzle the soy sauce and balsamic vinegar on them and bake at 450 degrees for about 10–15 minutes, until the mushroom is soft and filled with liquid. When cooled, slice.

Put the pesto on both sides of the bread, layer the other ingredients, including the mushrooms. Cook in a panini press for a couple of minutes or until cheese is melted and bread is toasted. If you don’t have a panini press, just press the sandwich in a pan on the stove with a saucepan (or something heavy) on top of it.

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