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Chicken Lasagna w/ White Sauce

Source of Recipe

fooddownunder.com


List of Ingredients

5 tbl butter divided
1 cup chopped onion
2 clv garlic, minced
1 can diced plum tomatoes (14.5 oz) undrained
2 cans sliced mushrooms (4 oz) drained
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp sugar
1 1/4 tsp salt, divided
2 1/2 cup diced cooked chicken
3 tbl all purpose flour
2 cup half-and-half
1/2 cup dry white wine
3 cup shredded Swiss and/or mozzarella cheese (12 oz)
8 oz cooked lasagna noodles
3/4 cup freshly grated Parmesan cheese (3 oz)


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.
* Yield: 8 servings.