Chicken and Mushroom Lasagna

This recipe was developed by Chef Pat McManus, Dawn de Groot, and their team at the University of Nebraska – Lincoln during one of our product trainings.

Servings: 6
Serving size: 2×2

Ingredients

3 cups Abbots Butcher Chopped Chicken
1 Tbsp. olive oil
1 cup onion, diced
4 Tbsp. vegan butter
1/3 cup flour, gluten-free
2 1/2 cups vegetable base
1 1/2 cups rice milk
5 oz. spinach, chopped
2 tsp. sea salt
1/2 tsp. black pepper
3 cloves garlic, minced
2 cups Acremade egg replacer
4 cups mushrooms, chopped
1/4 cup parsley, chopped
1 cup NUMU shredded cheese
1 pkg. brown rice pasta lasagna noodles
1 tsp. rosemary
1 tsp. thyme

Preparation

1. In a medium saucepan, sauté 1/2 cup of onion and 1 1/2 cloves of garlic for 1-2 minutes.
2. Cook the chopped mushrooms until moisture is gone.
3. Make “cheese” mixture with Acremade egg replacer, vegetable base, salt, pepper, and 1/2 cup NUMU cheese.
4. Prepare a roux with gluten-free flour and vegan butter. Cook until thickened.
5. Prepare a “Béchamel” sauce with roux  and rice milk (add rice milk to desired thickness; you may not need the full 1 1/2 cups).
6. Salt and pepper to taste. Add 1/2 cup NUMU cheese.
7. Add onion, garlic, and chopped spinach to Béchamel sauce.
8. Build lasagna in 8×8 pan in the following layers: Béchamel sauce, layer of noodles, cheese sauce, mushrooms, Abbots Butcher chicken (approx. 1 cup per layer), Béchamel sauce.
9. Repeat layers three times.
10. Cover lasagna with foil and bake in 350 degree oven for 45-50 minutes. Uncover and brown for another 10-15 minutes, or place under a broiler for 3 minutes.
11. Let the lasagna rest for 10 minutes. Add rosemary and thyme as a garnish, and cut into six, 2×2 slices.
12. Enjoy!