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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Delicious comfort food that is enthusiastically received by company too! It takes some effort but well worth it! Hope you will review my post. Ingredients:
12 lasagna noodles |
6 tablespoons butter, divided |
1 tablespoon olive oil |
1 lb mushroom, sliced |
3 medium garlic cloves, minced |
1/3 cup fresh parsley, minced |
6 tablespoons flour |
2 cups milk |
2 cups chicken broth |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/4 cup half-and-half |
3 cups cooked chicken breasts, cubed |
1/3 lb prosciutto |
1 (15 ounce) container ricotta cheese |
2 cups mozzarella cheese, shredded |
1/2 cup parmesan cheese, grated |
Directions:
1. Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
2. Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
3. Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
4. In a separate pan, melt 4 tablespoons butter.
5. Add flour and stir until combined.
6. Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
7. Add salt and pepper.
8. Pour half and half in bottom on 10x12 baking pan.
9. Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
10. Cover with 1/3 white sauce.
11. Repeat layers then sprinkle with Parmesan.
12. Bake uncover at 350 for about 40 minutes.
13. Rest for 10 minutes before serving.
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