Recipe Archives->Pasta Lasagna->Chicken 02

CHICKEN LASAGNA

8 to 10 lasagna noodles, cooked
2 cups cooked diced chicken
2 tablespoons butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Melt butter in skillet.  Saute onions until transparent.  Add
mushrooms, basil oregano, salt and pepper.  Cook for a few minutes.

Blend tomatoes in blender or processor.  Add to mushroomes.  Simmer
while making cream sauce, adding more tomatoes if needed.  Stir in
chicken.

Melt butter in saucepan.  Stir in flour, cooking and stirring for
2 to 3 minutes.

Add broth, stirring until thickened.  Stir in half&half over low
heat.

Spoon small amount of cream sauce in baking pan.  Place 3 cooked
noodles in baking pan.  Add 1/3 of meat mixture and 1/3 of cream
sauce.  Sprinkle each layer with cheese.

Repeat with remaining noodles and sauces.  Sprinkle top with parmesan
cheese.

Bake at 350 F for 20 to 25 minutes.

Printable version: chicken02.txt.