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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe comes from my Cooking Pleasures magazine.I've cooked it up many times and it is a very tasty dish. I omit the mushrooms in the recipe, but I'm posting the recipe as printed. Enjoy... Ingredients:
5 tablespoons butter, divided |
1 cup onion, chopped |
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 cooked chicken, diced |
3 tablespoons all-purpose flour |
2 cups half-and-half |
1/2 cup dry white wine |
3 cups shredded swiss cheese, and or 3 cups mozzarella cheese |
8 ounces lasagna noodles, cooked |
3/4 cup parmesan cheese, grated |
Directions:
1. Heat oven to 350 degrees. Grease 13x9 inch pan. Melt 2 Tablespoons of the butter in large skillet over medium heat. Add chopped onions and garlic; cook 3 to 5 minutes or until onions are transparent. Add tomates, mushrooms, tarragon, basil, sugar and 1/4 teaspoon of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.
2. Melt remaining 3 Tablespoons butter in medium saucepan over medium heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir in half and half; cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.
3. Spoon one-third of the tomato sauce into the bottom of pan. Cover with one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover with one-half of the lasgana noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan.
4. Bake 40 to 45 minutes or until heated through and light and golden brown. Let stand 15 minutes.
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