Mushroom, Chicken and Kale Lasagna | culture: the word on cheese
Hearty and cheesy lasagna recipe filled with brie and Parmigiano, perfect for a cold winter night.
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Cooking tools:
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Pot
- Skillet
- Saucepan
- Whisk
- Oven
- Stove
- Aluminum foil
- Measuring cup
- Measuring spoon
- Fork
- Spoon
Ingredients
- 2 cups chicken broth
- 1½ pounds boneless (skinless chicken breast)
- 2½ tablespoons olive oil (divided)
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 2 teaspoons kosher salt (divided)
- ½ teaspoon fresh thyme (chopped)
- 1 teaspoon ground chipotle pepper
- 1 teaspoon lemon zest
- 1 cup baby bella mushrooms (sliced)
- 2 cups kale (stemmed and roughly chopped)
- 1½ cups half-and-half
- ½ cup butter
- ½ cup all-purpose flour
- ½ cup grated Parmigiano Reggiano cheese
- 12 no-boil lasagna noodles (try Barilla Oven Ready Lasagna Noodles)
- 3 ounces brie cheese (rind removed and paste diced into ¼-inch cube)
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