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.

reviews & comments

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