Ingredients: |
Ingredients: 4 oz. shredded mozzarella
8 oz. shredded muenster cheese
1 c. freshly grated parmesan cheese
1/4 c. chopped fresh parsley (more for garnish)
1 c. onion, finely chopped
1/2 c. celery, finely chopped
1/4 c. carrot, finely chopped
2 c. fresh mushrooms, chopped
1/3 c. all-purpose flour
1/4 t. poultry seasoning
1/2 c. dry white wine
2 1/2 c. chicken broth
1 1/2 c. half-and-half
1/4 t. salt and 1/4 t. fresh ground pepper
4 c. cooked chicken, chopped
12 uncooked lasagne noodles
3 large fresh mushrooms, sliced
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Directions: |
Directions:Combine the mozzarella, muenster, 1/2 c. of parmesan and 1/4 c. parsley; set aside. In a large saucepan, melt butter over medium heat. Add onion, celery, and carrot and saute, stirring frequently, for 10 minutes or until soft. Stir in chopped mushrooms and saute 4 to 5 minutes until soft. Stir in flour and poultry seasoning. Cook, stirring, 1 minute. Gradually stir in white wine, and then chicken broth and half-and-half. Stir in salt and pepper. Cook the sauce, uncovered over medium-high heat, stirring frequently, until it comes to a boil. Boil, uncovered, 2 minutes. Remove from heat and stir in remaining 1/2 cup of parmesan and the chicken. Preheat oven to 350º. Spread 1 1/2 c. sauce in a 13 x 9 baking dish. Top with 4 lasagne noodles, then top with 1 1/2 c. of sauce. Sprinkle 1 cup of the cheese mixture on top. Continue layering 4 noodles, 1 1/2 c. sauce and 1 cup cheese two more times. Top with sliced mushrooms. Cover with foil and bake 1 hour and 15 minutes. Uncover and bake 15 minutes more or until noodles are tender. Sprinkle with chopped parsley. Let stand 10 minutes before cutting. |
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