Not your usual lasagna: Chicken-mushroom lasagna

Three-layer chicken-mushroom lasagna

I love lasagna. I can’t tell you how much I love it. But sometimes, it gets a little ho-hum, repetitive. So I like to play with the fillings from time to time.

Instead of ground beef, why not use shredded or sliced-up chicken breast meat? That’s what I did  this time, as I had a couple of leftover baked chicken breasts kicking around from the day before (I had made a chicken-breast chili soup the day before in the crockpot but didn’t use all the chicken).

What goes well with chicken? Just about anything, really. I’ve made it with spinach but this time, I went with sliced mushrooms that needed to get used up.

I’m also not much of a ricotta fan, so this was done with a combination of shredded mozzarella, Monterrey Jack and light Parmesan cheeses.

The sauce  was also a blend of jarred sauce and homemade sauce, as I didn’t have enough of either one of them to make the lasagna, so I mixed the two together and voila! Lasagna. I’ve even used Alfredo sauce in the past!

Do you get bored with your same-old same-old dishes? Sometimes just changing a couple of ingredients goes a long way in sprucing up the old favourites. 🙂

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Best laid plans of bakers and cooks…

Two raspberry turnoversNot too long ago, I bought a bunch of frozen puff pastry to make a holiday version of Chicken Wellington, though it was well past the holiday season. Chicken. Cranberries. Stuffing. Puff pastry. Gravy. It was a lot of fun and very tasty, in my opinion. But as a result, I had a couple of boxes of puff pastry left over in the freezer that really needed to be used up.

So on Labour Day this year, I decided I was going to cook, and bake, and see what I could come up with.

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