Cream Chicken Lasagna

By lornudune

Ingredients

• 5 Tbsp butter, divided
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 14.5 oz can dice tomatoes, undrained
• 2 4oz 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 flour
• 2 cups half-and-half
• 1/2 cup dry white wine or chicken broth
• 3 cups shredded swiss
• 8 oz cooked lasagna noodles
• 3/4 cup freshly grated Parmesan Cheese

Preparation

Step 1

1. Heat oven 350. Grease 13x9 pan. Melt tbsp of the butter in a large skillet over medium heat. Cook and stir chopped onion and garlic 3 to 5 minutes or until onion is transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 teaspoon of the salt, simmer 4 to 6 minutes or until sauce thickens.
2. Melt remaining butter in medium saucepan over medium heat, stir in flour and remaining 1 tsp salt, cook 2 minutes. Stir in half-n-half, cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine, bring to a boil. Remove from heat.
3. Spoon one-third of the tomato sauce into bottom of pan, cover with 1/3 of the white sauce, top with 1 cup swiss cheese, cover with one half of the lasagna noodles. Repeat Top with final 1/3 of red sauce and white sauce top with remaining swiss cheese. Sprinkle with Parmasen Cheese.
4. Bake 40 to 45 minutes or until heated through and light golden brown. Let stand 15 minutes.