31-recipe challenge Day 10: Chicken Rosemary Lasagna
Phew! We’re finally 10 days (and 13 recipes) in. We’re approaching the halfway point! But let’s not get ahead of ourselves. The current order of business: lasagna. But not just any ol’ lasagna (because traditional lasagna the day after eggplant parm would be a tad redundant.)
No, no, no. This is a whole new kind of lasagna–a white lasagna, if you will (as in, no tomato sauce), and it is the brainchild of Sylvia Fountaine from Feasting At Home.
I’ll admit it: I did something a little bad with this lasagna–I used no-boil packaged noodles. No, I didn’t use fresh pasta or even eggroll wrappers like she suggested. I went totally cheat-route and used the no-boil lasagna noodles. It resulted in a few crispy edges, but in the end it worked out.
I actually prepped this lasagna Sunday night and left it wrapped in the fridge, unbaked until Monday evening, when I pulled it out and baked it off. This was a great make-ahead recipe that I otherwise wouldn’t have had the time to pull off on a weeknight.
No news here–I halved this recipe (this is pretty much becoming the norm now.) I also added more chicken in place of the mushrooms, because the thought of handling and eating them still totally grosses me out. (I know I said I’d keep the substitutions to a minimum, but this one’s just too deep-seated.) Because the mushrooms release juice when they cook, which keeps the vegetables moist and helps wilt the spinach, I added a splash of white wine in their place to keep the necessary liquid.
I also used skim milk in place of whole milk in the béchamel sauce because I forgot to buy whole milk. Shhh…if I didn’t tell you, you’d probably never know!
At first, I was a little…confounded by this dish. Like I said, there were some crispy noodle edges, which freaked me out at first (I thought it was undercooked), then my initial bites told me it was bland, and I wanted to sprinkle salt over the whole thing, which I never do. But by my second helping, my taste buds changed their mind, and I added no salt. And by the next day, as I was eating leftover lasagna at my desk, I realized between the cheese sauce, the cooked noodles, and the crispy edges, this lasagna was totally reminiscent of a savory noodle kugel. Be still my Jewish heart. That solidified it for me–this was one good lasagna.
(Though, if you ask my mother, it’s not lasagna. “Does it have tomato sauce?” “No.” “Then it’s not lasagna!” I swear, you’d think she’s Italian or something!)
This was another minor victory by way of Kevin: the actual Italian boy NEVER eats lasagna because he hates ricotta cheese. (Seriously, what kind of Italian is he??) But he ate this! A whole serving, and he even finished it! Granted, he opted to raid my fridge for the rest of his meal rather than have seconds, but I’ll take what I can get.