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Vicky's White Lasagna Recipe

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This recipe for Vicky's White Lasagna, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Wednesday, March 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5-6 boneless, skinless chicken breasts
1/4 cup butter
1 lb. mushrooms (sliced)
2-3 zucchini (cut into chunks)
several carrots (julienne style)
1/2 cup white wine
1/2 tsp. tarragon leaves
2 jars Ragu Roasted Garlic Parmesan
9-12 lasagna noodles (cooked and drained)
3/4 pound Swiss or Gruyere cheese( or mozzarella)

Directions:
Directions:
Place chicken in a 4-quart pan and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 20 to 25 minutes. Cut chicken into chunks. Melt butter in a wide frying pan over medium high heat. Add mushrooms, zucchini and carrots and cook. Add wine and tarragon; reduce heat to medium and cook until most of the pan juices are evaporated. Cool vegetables slightly and then stir into Ragu sauce. Butter a 9x13 inch baking dish. Spread a thin layer of sauce on bottom. Arrange noodles evenly over sauce, next layer chicken, then sauce and finally cheese. Repeat this layering at least one more time, ending with cheese layer. If made ahead, cover and refrigerate. Bake uncovered in a 350 degree oven until hot and bubbly (40 to 50 minutes). Cut into squares and serve.

 

 

 

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