- 8
- 45 mins
- 105 mins
Ingredients
- 5 tbsp butter, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (14.5 oz.) can diced plum tomatoes, undrained
- 2 (4-oz.) cans sliced mushrooms, drained
- 1/2 tsp dried taragon
- 1/2 tsp dried basil
- 1/2 tsp sugar
- 1 1/4 cups diced cooked chicken
- 3 tbsp all-purpose flour
- 2 cups half-and-half
- 1/2 cup dry white wine or chicken broth
- 3 cups shredded Swiss and/or mozzarella cheese
- 8 oz. cooked lasagna noodles
- 3/4 cup freshly grated Parmesan cheese
Preparation
Step 1
1. Heat oven to 350 °F. Grease 13x9-inch baking pan.
2. Melt 2 tbsp butter in large skillet over medium heat.
3. Cook and stir chopped onion and garlic 3 to 5 minutes or until onion is transparent.
4. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 tsp salt, simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.
5. Melt remaining 3 tbsp butter in medium saucepan over medium heat. Stir in flour and remaining 1 tsp salt; cook 2 minutes.
6. Stir in half-and-half; cook and stir 5 to 6 minutes or
until slightly thickened. Stir in wine; bring to a boil. Remove from heat.
7. Spoon one-third of the tomato sauce into bottom of pan, cover with one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover with one-half of the lasagna noodles. Repeat.
8. Top with final one-third of the red sauce and white sauce and remaining 1 cup of Swiss cheese; sprinkle with Parmesan cheese.
10. Bake 40 - 50 minues or until heated through and light golden brown. Let stand 15 minutes.