Chicken Lasagna with White Sauce
Source of Recipe
Internet
List of Ingredients
5 Tbsp butter, divided
1 cup chopped onion
2 garlic cloves, minced
1 (14.5 oz) can diced plum tomatoes, undrained
2 (4 oz) cans sliced mushrooms, drained
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp sugar
1 1/4 tsp salt, divided
2 1/2 cups diced cooked chicken
3 Tbsp all purpose flour
2 cups half-and-half
1/2 cup dry white wine
3 cups (12 oz) shredded Swiss and/or mozzarella cheese
8 oz cooked lasagna noodles
3/4 cup (3 oz) freshly grated Parmesan cheese
Recipe
Heat oven to 350 F. Grease a 13x9 inch pan. Melt 2 Tbsp of the butter
in large skillet over medium heat. Add chopped onions and garlic; cook 3
to 5 minutes or until onions are transparent. Add tomatoes, mushrooms,
tarragon, basil, sugar and 1/4 tsp of the salt. Simmer 4 to 6 minutes or
until sauce thickens. Stir in chicken.
Melt remaining 3 Tbsp butter in medium saucepan over medium heat. Stir
in flour and remaining 1 tsp salt; cook 2 minutes. Stir in half-and-half;
cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine;
bring to a boil. Remove from heat.
Spoon 1/3 of the tomato sauce into bottom of pan. Cover with 1/3 of
the white sauce. Top with 1 cop of the Swiss cheese; cover with 1.2 of
the lasagna noodles. Repeat. Top with final 1/3 of the tomato sauce and
white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan
cheese.
Bake 40 to 45 minutes or until heated through and light golden brown.
Let stand 15 minutes.
8 servings.
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