Chicken Mushroom Lasagna
CATEGORIES
INGREDIENTS
  • Servings: 8
  • 9 lasagna noodles, cooked to package directions
  • 1/4 cup butter or margarine
  • 1 pound fresh mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 cup chopped fresh parsley
  • 2 chicken breast halves, skinned, boned, cooked
  • and cut into small pieces
  • 15 ounces ricotta cheese
  • 12 ounces Mozzarella, shredded
  • 1/2 cup grated Parmesan cheese
DIRECTIONS
  1. 9 lasagna noodles, cooked to package directions
  2. 1/4 cup butter or margarine
  3. 1 pound fresh mushrooms, sliced
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon white pepper
  6. 1/4 cup flour
  7. 3 cups milk
  8. 1/2 cup chopped fresh parsley
  9. 2 chicken breast halves, skinned, boned, cooked
  10. and cut into small pieces
  11. 15 ounces ricotta cheese
  12. 12 ounces Mozzarella, shredded
  13. 1/2 cup grated Parmesan cheese
  14. TO PREPARE:
  15. 1. Drain and rinse cooked noodles and spread out over
  16. waxed paper to cool.
  17. 2. In a large saucepan, melt butter. Add mushrooms,
  18. salt and pepper and sauté until tender, about 5
  19. minutes.
  20. 3. Stir in flour; then slowly add milk while stirring.
  21. Cook over medium-high heat until mixture thickens
  22. and boils, stirring constantly. Stir in 1/3 of
  23. parsley.
  24. 4. Preheat oven to 325 degrees. Spread 1/3 cup of the
  25. mushroom sauce in the bottom of an ungreased 13x9x2-
  26. inch baking dish. Layer 1/3 of noodles, 1/3 of
  27. chicken, 1/3 of ricotta, 1/3 of Mozzarella, and then
  28. 1/3 of Parmesan. Repeat layers 2 more times, ending
  29. with Parmesan cheese on top. Sprinkle top with
  30. remaining parsley.
  31. 5. Bake for 45 minutes or until bubbly. Let stand 10
  32. minutes to set before serving.
  33. NOTE: A creamy subtly-flavored variation of a classic
  34. dish.
  35. SERVES: 8