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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from Cooking Pleasures Magazine and was the best lasagna I've ever tasted. My husband doesn't even want lasagna with beef sauce any more! I used the fire roasted variety of diced tomatoes in mine and roasted my chicken breasts in the oven with salt, pepper and a little rosemary. The volume of tomato in this recipe may seem too small, but it works great just the way it is. I also skip the mushrooms, and use a little more spice. Ingredients:
5 tablespoons butter, divided |
1 cup chopped onion |
2 garlic cloves, minced |
1 (14 1/2 ounce) can diced plum tomatoes, undrained |
2 (4 ounce) cans mushrooms, drained |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried basil |
1/2 teaspoon sugar |
1 1/4 teaspoons salt, divided |
2 1/2 cups diced cooked chicken |
3 tablespoons flour |
2 cups half-and-half |
1/2 cup dry white wine or 1/2 cup reduced-sodium chicken broth |
3 cups swiss cheese or 3 cups mozzarella cheese |
8 ounces cooked lasagna noodles |
3/4 cup freshly grated parmesan cheese |
Directions:
1. Heat oven to 350 degrees F. Grease 13x9 baking pan. Melt 2 tbls. of the butter in a large skillet over meduim heat. Cook and stire chopped onion and garlic 3 to 5 minutes, or until onion is transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 teaspoons of the salt. Simmer 4 to 6 minutes, or until sauce thickens. Stir in chicken.
2. Melt remaining 3 tbls. butter in meduim saucepan over medium heat. Stir in flour and remaining 1 teaspoons of salt; cook 2 minutes. Stir in half-and-half, cook and stire 5 to 6 minutes or until slightly thickened. Stire in wine or chicken broth and bring to boil. Remove from heat.
3. Spoon one-third of the tomato mixture into bottom of pan; cover with one-third of the white sauce. Top with 1 cup of Swiss or Mozzarella cheese; cover with one-half the noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining chp of Swiss cheese; sprinkle with Parmesan cheese.
4. Bake 40-45 minutes or until heated through and light golden brown. Let stand 15 minutes.
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