Chicken Lasagna
This delicious chicken lasagna is full of cheesy flavor, stuffed with roasted vegetables and wonderfully seasoned chicken.
Servings 8 people
Ingredients
- 1 8 ounce box House-Autry Chicken Breader divided
- 2 pounds boneless skinless chicken thighs or breast
- Canola oil for pan-frying
- 1 large zucchini sliced into 1/4 inch rounds
- 1 large orange sweet pepper seeded and sliced into 1/4 circles
- 1 large red sweet pepper seeded and sliced into 1/4 inch circles
- 1 large egg plant sliced into 1/4 inch rounds
- 1 medium sized onion thinly sliced
- 1 1/2 cup sliced mushrooms
- 2 tablespoons olive oil
- 3 tablespoons salt free seasoning
- 1 tablespoon Italian seasoning
- 3 cups fresh spinach
- 3 cups shredded Gouda cheese
- 4 cups Italian blend cheese
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 4 tablespoons unsalted butter
- 3 tablespoons House Autry Chicken Breader
- 1 box oven ready lasagna pasta
Instructions
- Dump the House-Autry Chicken Breader into a large bowl. Measure out 3 tablespoons and reserve for later. Prepare the breader as instructed on the box and dust the chicken pieces in the breader.
- In a skillet, pour in enough oil to come 1/2 inch up the sides. Heat to 375° then pan-fry the chicken pieces in batches until golden, turning once. Drain on paper towels, then slice and reserve
- Preheat oven to 425°
- Place all the vegetables, except for the spinach, in a roasting pan and drizzle the olive oil over the veggies.
- Sprinkle 1 tablespoon of the salt free seasoning, and Italian seasoning on the veggies, then toss, coating nicely.
- Roast the vegetables for 10 minutes and they have taken some color. Remove from the oven and toss in the spinach, tossing with the hot veggies to wilt. Reserve.
- In a large pot add the butter, and place over medium heat.
- Once the butter melts and starts to bubble, sprinkle in tablespoons of breader.
- Stir to form a roux and cook for a minute or so.
- Pour in the heavy cream and whisk until the mixture is lump free, then add the milk.
- Add in the shredded Gouda, and stir until smooth and creamy. Reduce the heat down to low.
- At the bottom of a deep 9x13-baking dish, add some of the vegetables, and chicken.
- Pour some of the cheese sauce on top, then add a layer of the lasagna pasta.
- Next add more vegetables, chicken, and cheese sauce, then sprinkle some of the Italian cheese blend, then another layer of pasta. Repeat twice more.
- On top of the last layer of pasta, add the remaining of the cheese sauce, and Italian cheese.
- Cover the dish, and bake on 375 F, for 35 minutes. Remove the cover from the pasta, and let bake for another 10- 15 minutes.
- Let the lasagna sit for 10 minutes before serving.