This week we’ve been taking part in our Spring Pantry Challenge. Other than the mushrooms I actually had everything on hand to make this dinner. This lasagna recipe is a little unusual but it is delicious and very easy to make.
Creamy Chicken Lasagna
5 Tbsp butter (divided)
1 cup chopped onion
2 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes, drained
8 oz sliced mushrooms
½ tsp tarragon
½ tsp oregano
½ tsp basil
½ tsp sugar
1 ¼ tsp salt (divided)
2 ½ cups cooked chicken
3 Tbsp flour
2 cups half and half
½ cup dry white wine or chicken broth
3 cups shredded Swiss and/or mozzarella cheese (I used a combination)
8 oz lasagna noodles, cooked
¾ cup grated Parmesan cheese
Heat oven to 350. Grease a 13 x 9 inch baking pan. Melt 2 Tbsp butter in a large skillet over medium heat. Cook and the stir the onion and garlic for 3-5 minutes or until the onion is transparent. Add the tomatoes, mushrooms, tarragon, oregano, basil, sugar and ¼ tsp of the salt; simmer 4-6 minutes or until the sauce thickens.
Stir in the chicken.
Melt the remaining 3 Tbsp of butter in a medium saucepan over medium heat. Stir in the flour and remaining 1 tsp salt; cook for 2 minutes. Stir in the half and half; cook and stir for 5-5 minutes or until slightly thickened. Stir in the wine; bring to a boil. Remove from the heat.
Spoon 1/3 of the tomato sauce into the bottom of the baking pan; cover with 1/3 of the white sauce. Top with 1 cup of the cheese; cover with ½ of the lasagna noodles. Repeat. Top with final 1/3 of the chicken sauce and the white sauce. Top with the remaining 1 cup of cheese and sprinkle with the Parmesan cheese.
Bake 40-45 minutes or until heated through and light golden brown. Let stand for 15 minutes and then enjoy. Serves about 8.
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