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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Cooking Pleasures Magazine. Haven't tried it yet. 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 sliced 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 all-purpose flour |
2 cups half-and-half |
1/2 cup dry white wine or 1/2 cup chicken broth |
3 cups shredded swiss cheese or 3 cups mozzarella cheese |
8 ounces cooked lasagna noodles |
3/4 cup grated parmesan cheese |
Directions:
1. Heat oven to 350*. Grease 13x9 baking pan. Melt 2 tbsp butter in large skillet over medium heat. Cook and stir chopped onion and garlic 3 to 5 min or until onion is transparent.
2. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 tsp of the salt. Simmer 4 to 6 min or until sauce thickens. Stir in chicken.
3. Melt remaining 3 tbsp butter in medium saucepan over medium heat. Stir in flour and remaining 1 tsp salt. Cook 2 minute Stir in half and half. Cook and stir 5 to 6 min or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.
4. Spoon one third of tomato sauce into bottom of pan. Cover with one third of white sauce. Top with 1 cup of swiss cheese. Cover with one half of the lasagna noodles. Repeat.
5. Top with final one third of red sauce and white sauce and remaining 1 cup swiss cheese. Sprinkle with parmesan cheese.
6. Bake 40 to 45 min or until heated through and light golden brown. Let stand 15 minute.
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