Ingredient:
- 8 to 10 Lasagna noodles, cooked
- 2 Cups cooked diced chicken
- 2 T. 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 T. butter or margarine
- 3 T. 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
Direction:
Tomato Sauce:
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 mushrooms. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.
Cream Sauce:
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.
Lasagna Layering:
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.
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