- 8
Ingredients
- 1-1 1/2 pounds boneless skinless chicken breasts
- 2 cups chicken broth
- 1 stick butter (1/2 cup)
- 5 cups milk
- 5 Tbs flour
- 1 Tbs tarragon
- 1 tsp pepper
- 1 tsp salt
- 1/2 tsp garlic powder
- 3/4 cup parmigiano-Reggiano cheese, grated (or you can use straight parmesan cheese)
- 2 pounds mozzarella cheese, shredded
- 6 oz provolone cheese sliced
- 2 cups cottage cheese or ricotta cheese
- 1 package fresh spinach (6 0z)
- 8 oz pastrami or prosciutto ham, thinly sliced
- 12-15 cooked lasagne noodles
Preparation
Step 1
In skillet, cook chicken in chicken broth covered until tender, approx 20 minutes. Reserve liquid; slice chicken into thin strips or chunks. Set aside. In a separate pan, slightly steam spinach. Set aside.
Sauce: In a large sauce pan over medium heat, gradually heat 4 cups of milk and butter until combined; mix flour with remaining milk to create flour paste. Gradually add flour paste to sauce to thicken; bring sauce to a boil, stirring constantly. Reduce heat; add tarragon, garlic, salt, pepper, grated parmigiano and reserved chicken broth. Continue stirring until heated through.
In a 9x13 pan, place just enough sauce to cover bottom of pan. After placing a layer of noodles over the sauce, continue layering as follows(slightly compressing as you go): half of the chicken along with a third of the mozzarella, provolone and cottage cheese; a third of the sauce;a second layer of noodles; remaining chicken; layers of pastrami (Using all); layer of spinace (using all); third layer of noodles, a third of the mozzarella, provolone, and cottage cheese; third of the sauce; fourth layer of noodles, remaining mozzarella, provolone and cottage cheese; and remaining sauce.
Bake 350 for about 60 minutes. let stand for 15 minutes before serving.