White Lasagna
8 oz. fresh mushrooms, sliced
2 tbsp. butter, melted
1/2 cup dry white wine
1/2 tsp. dried tarragon
1/4 cup (1/2 stick) butter
1/4 cup flour
1/4 tsp nutmeg
salt to taste
1/4 tsp white pepper
2 cups half-and-half
2 cups chicken broth
8 oz. uncooked lasagna noodles
5 cups shredded cooked chicken breasts (Approx 4 whole chicken breasts)
12 oz. Swiss cheese, shredded
Sauté the mushrooms in 2 tbsp. 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 x 13 inch baking dish. Layer the noodles, chicken, sauce and cheese 1/3 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. 8 servings.
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