White Chicken Lasagna
12 tbsp. Butter (1 ½ sticks)
½ cup All-Purpose Flour
2 cup Milk
1 ½ cup Heavy Cream
1 cup Chicken Broth
½ tsp. Ground Rosemary
½ tsp. Ground Tarragon
½ tsp. Garlic Powder
1/8 tsp. Nutmeg
1 cup Chopped Parsley
1 ½ cup Grated Parmesan Cheese
12 Traditional Lasagna Noodles, cooked al dente
2 lb. Cooked Chicken Breast, sliced thin
1/8 cup Grated Parmesan Cheese (Optional)
Melt butter in a large sauce pan over medium heat and then whisk in the flour. Cook the butter/flour mixture for 2 to 3 minutes and then start adding the milk, cream and chicken broth. Be sure to whisk continuously as you add these ingredients. Heat the mixture to a boil while whisking to keep the sauce from scorching on the bottom of sauce pan. The mixture will start to thicken some as it comes to a boil. When this happens, add the rosemary, tarragon, garlic, nutmeg and parsley to the mixture and incorporate. Remove the sauce pan from the heat and whisk in the 1 ½ cups of Parmesan cheese.
To assemble the lasagna, place a ½ cup of sauce in the bottom of a 9x13 pan. Place 3 pieces of lasagna noodles in the pan lengthwise and cover with 1 cup of the sauce. Completely cover the noodles and sauce with a layer of sliced chicken. Repeat the noodle, sauce and chicken layers 2 more times. Then finish with the 4th layer of noodles, remaining sauce. Sprinkle the sauce with the 1/8 cup of Parmesan cheese (if using) and bake uncovered in a 350 degree oven for 25 to 35 minutes. Let rest 10 minutes before cutting into serving pieces.
Note: For the chicken in this recipe, you could use sliced chicken breast from your favorite deli or grocery store. I use the “Baked Chicken Breast” recipe from the cookbook coming in September. You could also use sliced turkey in this recipe.
Note: You can also use the non-cook lasagna noodles for this recipe. Because they are thinner then the regular ones, the lasagna will not be as tall in the pan.
Note: Be sure and place a sheet/cookie pan on the rack under the rack with the lasagna on it to catch any overflows. Sometimes a casserole dish will overflow and make a mess in the oven. The pan helps by catching the overflow and keeping the oven clean.
Ideas for Future Efforts