LASAGNA DOLPHIN-OISE

Lasagna Dolphin-oise image

Provided by justcallmetoni

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Previous Next

4 red potatoes, in paper thin slices
1/2 teaspoon salt
1 (10 ounce) box frozen spinach, thawed and drained
2 1/2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
12 ounces boneless skinless chicken breasts, trimmed and cut into 1/2 inch cubes
1 1/2 cups baby portabella mushrooms, sliced
3/4 cup nonfat dry milk powder
3/4 cup chicken broth or 3/4 cup water
1/4 cup dry white wine
2 tablespoons flour or 2 teaspoons arrowroot

Steps:

Pre-heat over to 375 degrees
Slice red potatoes paper thin, preferably with a mandolin; soak slices in water with 1/2 teaspoon of salt while preparing other ingredients
Add 2 teaspoons of olive oil to a non-stick pan and begin to cook 1 clove of garlic with 1/3 of the diced onion for 2 minutes; add spinach and 2 teaspoons of basil and oregano; continue to cook another 3 minutes
Add 2 teaspoons of olive oil to a second (larger) non-stick pan over medium to high heat; add remaining garlic, onion and sliced mushrooms; cook until mushrooms are tender and put in a medium bowl or plate
Add 2 teaspoons of oil to the same pan you cooked mushrooms; stir in remaining garlic, onions and chicken and cook five minutes until chicken is opaque but not cooked through; add to bowl with mushrooms
Mix together chicken broth and non-fat dry milk; add to pan used for mushrooms and chicken and cook for one minute; add white wine, 1 teaspoon of basil
Return mushrooms and chicken to pan and let cook three minutes; sprinkle flour or arrowroot to the pan and cook an additional 3 minutes
Add salt and pepper to taste
Lightly oil 8" by 8" pan with olive oil
Layer 1/3 of drained potatoes on the bottom of the baking dish; top with 1/2 spinach; top that with half the chicken and mushroom mixture
Repeat layers, finishing with the remaining potatoes; drizzle last bit of oil
Bake for 40 minutes; top layer should be browned and the sauce bubbly