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Chicken Lasagna Alfredo




Source of Recipe


Unknown


Recipe Introduction


And not as rich as it would seem!


List of Ingredients




2 lbs. boneless, skinless chicken breasts, browned on both sides in olive oil, and thinly sliced (about 1/2 wide by 3-4 inches long) You will use this same pan to sauté the leeks and mushrooms in after the chicken has been taken out.

About 1/4 cup olive oil, total

2 leeks, sliced, rinsed

1 lb. button mushrooms (see today's tip)

2 T garlic, minced

1 T each of dried thyme, basil, oregano and onion powder

1 t cayenne pepper

1/2 cup dry white wine

1/2 cup chicken broth

Juice of 1/2 lemon, no seeds

1 lb thinly sliced mozzarella

1/2 cup grated fresh parmesan (preferably, Parmigiano-Reggiano)

1 lb oven ready lasagna sheets


Béchamel Sauce:

Sauté in 1/4 cup unsalted butter:

1 cup white or yellow onions

A pinch of cayenne and nutmeg

Stir in:

3 cups whole milk

10 oz. Boursin cheese or a flavorful cheese mixture from your local groceries gourmet cheese section (a white cheese mixed with herbs, for example)

salt and pepper to taste

Whisk in:

8 oz. frozen spinach

1 egg, lightly beaten


Recipe



Sauté leeks over medium heat in olive oil in the same pan you sautéed the chicken breasts in until they are softened.

Add the mushrooms and toss with the leeks. Then add the garlic and seasonings and cook until the mushrooms are soft, about 4-5 minutes.

Stir in the wine, chicken broth, and lemon juice and salt and pepper to taste. Simmer about 8-10 minutes over medium heat until liquid is reduced by half. Take off heat and add the chicken.

Assemble in oiled 9x13 baking dish as follows:

Heat oven to 350 degrees.

Layer of lasagna noodles. Layer of sauce, layer of mozzarella cheese and layer of béchamel sauce. Follow with the same layering technique for two more layers. (You do not need to cover completely with béchamel or cheese each time, as these will spread during baking.) Over the top layer, spread the parmesan cheese.

Bake uncovered for about 45 minutes, or until top cheese is crusted well.