Chicken Lasagna with White Sauce Recipe

ingredients

5 tablespoons butter, divided
1 cup chopped onion
2 cloves garlic, minced
1 can (14.5 ounce size) diced plum tomatoes, undrained
2 cans (4 ounce size) sliced mushrooms, drained
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon sugar
1 1/4 teaspoon 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
3 cups shredded Swiss and/or mozzarella cheese
8 ounces cooked lasagna noodles
3/4 cup freshly grated Parmesan cheese

directions

Heat oven to 350 degrees F. Grease a 13- x 9-inch pan.

Melt 2 Tbsp 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 tomatoes, mushrooms, tarragon, basil, sugar and 1/4 tsp of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.

Melt remaining 3 Tbsp butter in medium saucepan over medium heat. Stir in flour and remaining 1 tsp 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.

Spoon 1/3 of the tomato sauce into bottom of pan. Cover with 1/3 of the white sauce. Top with 1 cop of the Swiss cheese; cover with 1.2 of the lasagna noodles. Repeat. Top with final 1/3 of the tomato sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan cheese.

Bake 40 to 45 minutes or until heated through and light golden brown. Let stand 15 minutes.

nutrition data

Nutritional data has not been calculated yet.