Directions:
- Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
- Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
- Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
- In a separate pan, melt 4 tablespoons butter.
- Add flour and stir until combined.
- Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
- Add salt and pepper.
- Pour half and half in bottom on 10x12 baking pan.
- Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
- Cover with 1/3 white sauce.
- Repeat layers then sprinkle with Parmesan.
- Bake uncover at 350 for about 40 minutes.
- Rest for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.04 Kcal (2169 kJ) | ||
| Calories from fat | 252.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.07g | 43% | |
|---|---|---|---|
| Cholesterol | 92.33mg | 31% | |
| Sodium | 1759.6mg | 73% | |
| Potassium | 704.69mg | 15% | |
| Total Carbs | 30.08g | 10% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 36.15g | 72% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 479.5mg | 48% | |
| Amount Per 100 g | |||
| Calories | 145 Kcal (607 kJ) | ||
| Calories from fat | 70.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 43% | |
|---|---|---|---|
| Cholesterol | 25.84mg | 31% | |
| Sodium | 492.51mg | 73% | |
| Potassium | 197.24mg | 15% | |
| Total Carbs | 8.42g | 10% | |
| Sugars | 1.28g | 18% | |
| Dietary Fiber | 0.57g | 8% | |
| Protein | 10.12g | 72% | |
| Vitamin C | 2.5mg | 15% | |
| Iron | 0.6mg | 12% | |
| Calcium | 134.2mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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