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Nadine's white lasagna




Source of Recipe


from City Cafe


Recipe Introduction


Chicken base is a thick paste sold in plastic pint tubs in the refrigerator or freezer section of specialty markets. Because four noodle layers are called for here, I found the thinner, no-pre-cooking-needed style of lasagna noodle worked best.


List of Ingredients




1 tablespoon olive oil
About 1 pound boneless chicken breasts or tenderloins, cut into 1/2-inch dice
1 1/2 cups mushrooms, sliced thickly
1 quart heavy cream
1/2 tablespoon chicken base
2 cups Parmesan cheese
4 tablespoons cornstarch
12 ounces ricotta cheese
2 eggs
8 ounces provolone cheese, cubed
No-cook lasagna sheets, enough for 4 layers in the baking dish

Recipe





In a skillet, heat oil, and add diced chicken. Cook until just beginning to brown, 5 to 8 minutes. Add mushrooms, toss to combine and set aside.

In a pan over medium heat, bring the cream to a simmer, and stir in chicken base. Whisk in the grated Parmesan until melted. Whisk in cornstarch 1 tablespoon at a time until sauce is very thick -- thick enough to flow slowly in thick ribbons from the whisk.

In another bowl, combine the ricotta and eggs. Stir in the cubed provolone.

Heat oven to 400 degrees.

Assemble the lasagna in a 9-by-11-inch lasagna pan. Ladle in just enough sauce to cover the bottom of the pan. Add a layer of no-cook lasagna noodles, a thin layer of sauce and then half of the ricotta mixture. Add another layer of noodles, another thin layer of sauce and then all the mushroom and chicken mixture. Cover that with another layer of noodles. Ladle in more sauce over that noodle layer. Top with rest of ricotta mixture. One more layer of noodles is finally topped by the rest of the sauce.

Cover with foil, and bake for 25 minutes. Remove foil and bake a few more minutes if you want the top to brown a little more.

Serves 8.