Creamy Chicken Lasagna
By sjamdes
Ingredients
- 5 tbs. butter divided
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced plum tomatoes, undrained
- 2 (4 oz. ) cans 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 tbs. all purpose flour
- 2 cups half and half
- 1/2 cup dry white wine
- 3 cups (12 oz.) shredded swiss or mozzarella cheese
- 8 oz. cooked lasagna noodles
- 3/4 cup freshly grated parmesan cheese.
Details
Servings 8
Preparation
Step 1
1. Heat oven to 350 F. Grease 13x9 inch pan. Melt 2 tbs. of the butter in large skillet over medium heat. Add chopped onions and garlic., cook 3-5 minutes or until onions are transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 tsp of the salt. Simmer 4-6 minuts or until sauce thickens. Stir in chicken.
2. Melt remaining 3 tbs. butter in medium saucepan over medium heat. Stir in flour and remaining 1 tsp. salt; cook 2 minutes. Stir in half and half; cook and stir 5-6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.
3. Spoon 1/3 of the tomato sauce into bottom of pan. Cover with 1/3 of white sauce. Top with 1 cup of the swiss cheese; cover with 1/2 of the lasagna noodles. Repeat. Top with final 1/3 of red sauce and white sauce and remaining 1 cup swiss cheese. sprinkle with parmesan.
4. Bake 40-45 minutes or until heated through and light golden brown. let stand 15 minutes.
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