Recipe of the Week

Recipe of the Week
White Lasagna

Ingredients

  • 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

Directions

  • 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.

Yield: 8 servings

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