
Last week I made another new to me recipe:
Chicken, Mushroom and Spinach Alfredo Lasagna. It's another one that had been on my menu for a little while but I hadn't taken the time to actually make it. I was a bit nervous because reviews of the recipe indicated some people had way more sauce than they needed, and I wasn't sure the size pan I had was the size called for in the description. I had no desire to use 7 cups of milk if that was twice what I needed. I went back and forth, and was just apprehensive over all. Well, I finally had both the time, ingredients, and courage to embark on this new culinary adventure.

I only had an 8oz package of pre-sliced mushrooms on hand. I love mushrooms. Cameron loves mushrooms. The kids rebelled and have decided to hate mushrooms. I figured cutting the amount in half was a good compromise. I do, however, wish they were sliced a bit thinner than the ones in the package normally are. Also, I didn't have the 1lb of regular spinach. I had a good portion of the 1lb package of fresh baby spinach I'd purchased from Costco. I'm not positive just how much was left. We had eaten salad at least twice for lunch, and used it a few times to make smoothies with. So, probably between 1/2 and 3/4lb left. I didn't blanch it because putting it in the boiling hot bechamel sauce did the trick without the extra work. I was about ready to purchase the oven-ready lasagna, but saw they had whole wheat lasagna on sale and decided to go that route instead.

It was a bit time consuming, but very straight forward. I was still a bit nervous about the quantity of milk. I ultimately used about 6 1/2 cups of milk, but wish I had used all 7 cups. I used my regular glass cake pan, and it was the perfect size -- thank goodness. I used about 15 lasagna noodles total ( I think...) I liked having that many, it seemed to fill us up that much more. I had been tempted to use bone in chicken and shred it instead of the boneless, too. I think I'm glad I didn't. The seasoning on the chicken was pretty important to the overall taste, and it would have been a bit more difficult to get that flavor when using boiled bone-in chicken.

The flavor of the lasagna was incredibly rich, dynamic, and satisfying. I used our raw milk from the farm. We didn't separate the cream, so it's more like half and half than milk. I think that made the sauce even creamier and richer than it otherwise would have been. Also, because I omitted a bit of the milk, each time we've heated up leftovers it seems a bit less saucy. I don't know about you, but I prefer a saucy lasagna. ;)

The reception for this particular dish was mixed. It took a tad bit longer to prepare and cook than I'd hoped and therefore Cameron needed to run back to work for a meeting and wasn't able to eat the original lunch with us. River has been suffering from an ear infection and wanted to sleep instead of eating the first meal as well. Britta took a very small bite (for the picture) and refused to eat more. Maddy said it was one of her favorite meals, but still only ate half a serving the first time. Leftovers were worse. Britta still wouldn't touch it. Maddy ate a few bites is all. River, while saying it was delicious, only ate a few bites as well. Cameron said it was great, but it filled him up faster than I expected and he wasn't able to finish his serving size. I, on the other hand, thought it was fantastic. The whole wheat noodles gave it a hearty taste and feel (though next time I make it I intend to use regular noodles to see if people eat it better). It was a fun new dish. I, of course, ate my entire serving both times.

I was really sad with how underappreciated this meal turned out to be. I just can't figure it out. Though, there have been a few cases where I made the kids' favorite food and then for some reason they barely touched it. The overall cost to make this is a bit high (definitely more than store bought lasagna). So, while I enjoyed it enough to make it again sometime in the future, I do think I will wait quite a while before giving it another go.