Chicken Alfredo Lasagna

By Kbird

Ingredients

• Sauce:
• 2 lbs. cooked chicken
• 2 c. leeks, sliced
• 1 lb. mushrooms, sliced
• 2 Tbs. garlic, minced
• 2 tsp. each dried basil, thyme, and oregano
• 1/2 tsp. red pepper flakes
• 1/2 c. dry white wine
• 1/2 c. chicken broth
• Juice of 1/2 lemon
• Salt and pepper to taste
• Bechamel sauce (see below)
• 1 lb. fresh mozzarella, sliced
• 6 oz. Parmesan, grated
• Lasagna sheets
• 1 c. yellow onion, diced
• 1/4 c. butter
• 1/3 c. flour
• 3 c. whole milk
• 10 oz. Boursin cheese

Details

Servings 8

Preparation

Step 1

Saute vegetables; stir in wine, broth and lemon. Add chicken.

Sauce: Saute onions in butter, stir in flour. Gradually add 3 c. milk, simmering until thickened. Add Boursin in small pieces and whisk until smooth. Set aside 1 c. for top of lasagna. Cool remaining sauce for 10 minutes.

Layer lasagna traditionally. Bake at 350 degrees for 40-45 minutes. Allow to rest 20-30 minutes before cutting.