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Chicken, Zucchini and Mushroom Lasagne

Source of Recipe


Gourmet






List of Ingredients



• 1-1/2 lbs. leeks, sliced thin, washed well, drained (6 cups)
  
• 5 Tbsp unsalted butter
  
• 1 lb. whole skinless, boneless chicken breasts
  
• 1 lb. mushrooms, sliced
  
• 1 cup cottage cheese (ricotta)
  
• 1 lb. dried lasagne
  
• 1-1/4 lbs. (about 4) zucchini, scrubbed and cut lengthwise with a vegetable peeler into thin strips
  
• 2 Tbsp flour
  
• 2-1/2 cups milk
  
• 1/3 cup Parmesan
  
• 1/2 cup well-chilled heavy cream
  






Instructions



1. In a kettle, cook the leeks in 3 tablespoons butter over moderately low heat, stirring occasionally, for 30 minutes or until they are softened.
   
   
2. While leeks are cooking, heat remaining 2 tablespoons butter. Saute chicken, patted dry and seasoned with salt and pepper, for 5 minutes on each side and transfer to a plate. To the skillet, add mushrooms and cook over moderate heat.
   
   
3. In a large saucepan of boiling water, blanch the zucchini strips, stirring, for 30 seconds; drain them well.
   
   
4. Stir flour into kettle with leeks; cook mixture over moderately low heat, whisking, 3 minutes; and whisk in the milk. Bring liquid to a boil, whisking and simmering, for 5 minutes. Stir in cottage cheese, chicken (chopped coarse) and salt and pepper to taste; remove kettle from heat.
   
   
5. Cook lasagne until al dente, 10 to 12 minutes. Drain well.
   
   
6. In the bottom of a well-buttered heavy baking dish (13x9-inch), arrange a single layer of lasagne strips; sprinkle 1/4 cup Parmesan over and arrange half of the zucchini strips on top. Sprinkle half of the mushrooms over zucchini and spread half of the chicken mixture on top. Arrange another layer of remaining lasagne strips over chicken mixture in same manner. Top with a final layer of lasagne strips.
   
   
7. Beat cream until it holds soft peaks, and add salt and pepper to taste; spread cream over lasagne. Sprinkle with the remaining Parmesan. Bake 30 minutes at 375 degrees (F) until top is golden brown. Cool 15 minutes.
   
   Serves 8