Ingredients: |
Ingredients: 12 lasagna noodles
8 tablespoons butter or margarine
2 medium cloves garlic, minced
8 tablespoons flour
3 cups chicken stock
1/4 teaspoon white pepper
3 cups cooked chicken breast, cubed
1 (15 oz) ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 pound mushrooms, sliced
1 tablespoon olive oil
1/3 cup parsley, chopped
3 cups milk
1/2 teaspoon salt
1/4 cup half and half
1/3 pound prosciutto
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Directions: |
Directions:Preheat oven to 350ºF.
Cook lasagna noodles according to package. Drain, rinse with cold water. Lay noodles flat on paper towels. In large skillet, over medium-high heat, saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden, stirring frequently, about 5 minutes. Reduce heat to medium-low, add garlic, parsley and saute 2 minutes more. Be careful not to brown garlic.
For sauce:
In medium saucepan, over medium heat, melt remaining 4 tablespoons butter. Add flour and cook without browning for 2 minutes, whisking constantly. Add milk and chicken stock, a little at a time. Cook until smooth and thickened, about 3 minutes, stirring constantly. To avoid scorching, remove sauce from heat as soon as it starts to boil...sauce will not thicken any further once it has boiled. Season with salt and pepper.
To assemble:
Set aside 2 tablespoons Parmesan. Pour half and half in the bottom of a 10"x12" baking pan. Lay 4 noodles in a single layer in the pan. Place 1/3 each of the mushroom mixture, chicken and prosciutto over the noodle layer. Dot with 1/3 of the ricotta. Sprinkle with 1/3 each of the mozzarella and Parmesan. Cover with 1/3 of the sauce. Repeat this process 2 more times, beginning with the noodles and ending with the sauce (no prosciutto or mushrooms on top). Sprinkle with reserved Parmesan.
Bake uncovered about 40 minutes. Cover and let sit for 10 minutes before serving. |
This recipe for Cheesy Chicken and Mushroom Lasagna is from