Chicken Mushroom Lasagna
Why I Love This Recipe
Ingredients You'll Need
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
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
TO PREPARE:
1. Drain and rinse cooked noodles and spread out over
waxed paper to cool.
2. In a large saucepan, melt butter. Add mushrooms,
salt and pepper and sauté until tender, about 5
minutes.
3. Stir in flour; then slowly add milk while stirring.
Cook over medium-high heat until mixture thickens
and boils, stirring constantly. Stir in 1/3 of
parsley.
4. Preheat oven to 325 degrees. Spread 1/3 cup of the
mushroom sauce in the bottom of an ungreased 13x9x2-
inch baking dish. Layer 1/3 of noodles, 1/3 of
chicken, 1/3 of ricotta, 1/3 of Mozzarella, and then
1/3 of Parmesan. Repeat layers 2 more times, ending
with Parmesan cheese on top. Sprinkle top with
remaining parsley.
5. Bake for 45 minutes or until bubbly. Let stand 10
minutes to set before serving.
NOTE: A creamy subtly-flavored variation of a classic
dish.
SERVES: 8
