White Lasagna

  • Yield 8 servings

Serve this chicken and mushroom lasagna with a crusty loaf of bread and a leafy green salad.

Ingredients

8 ounces fresh mushrooms, sliced
2 tablespoons butter, melted
1/2 cup dry white wine
1/2 teaspoon dried tarragon
1/4 cup (1/2 stick) butter
1/4 cup flour
1/4 teaspoon nutmeg
Salt to taste
1/4 teaspoon white pepper
2 cups half-and-half
2 cups chicken broth
8 ounces uncooked lasagna noodles
5 cups shredded cooked chicken breasts
12 ounces Swiss cheese, shredded

Instructions

  1. Saute the mushrooms in 2 tablespoons butter in a large skillet until light brown. Add the wine and tarragon and cook over medium heat until the liquid evaporates.
  2. Melt 1/4 cup butter in a small saucepan. Whisk in the flour, nutmeg, salt and white pepper. Cook for 1 to 2 minutes, stirring constantly.
  3. Remove from the heat and stir in the half-and-half and chicken broth gradually. Cook until thickened and smooth, stirring constantly. Stir in the mushrooms.
  4. Cook the noodles using the package directions; rinse with cold water and drain.
  5. Spread a thin layer of the sauce in a greased 9×13-inch baking dish. Layer the noodles, chicken, sauce and cheese 1/2 at a time in the prepared dish.
  6. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until bubbly. Let stand for 5 minutes before serving.

Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (the Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).

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