White Lasagna

  • Yield: 8 servings


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


  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).