You are here: Home » Recipes » White Lasagna White Lasagna Recipe by Favorite Recipes Press Yield 8 servings Serve this chicken and mushroom lasagna with a crusty loaf of bread and a leafy green salad. PrintEmail Ingredients 8 ounces fresh mushrooms, sliced2 tablespoons butter, melted1/2 cup dry white wine1/2 teaspoon dried tarragon1/4 cup (1/2 stick) butter1/4 cup flour1/4 teaspoon nutmeg Salt to taste1/4 teaspoon white pepper2 cups half-and-half2 cups chicken broth8 ounces uncooked lasagna noodles5 cups shredded cooked chicken breasts12 ounces Swiss cheese, shredded Instructions 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. 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. 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. Cook the noodles using the package directions; rinse with cold water and drain. 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. 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).