Ingredients
-
9
-
1/4
-
3
-
1/2
-
3 - 4
-
1/2
-
1
-
1/4
-
2
-
3
-
3
-
1/3
-
1 1/2
-
15
-
8
Directions
Chicken Mushroom Lasagna, This white sauce lasagne is a favorite It’s good enough to serve to company I usually make a Caesar salad and have some crusty french bread on hand If I don’t have cooked chicken on hand, I’ll buy a roasted one from the store and debone it, using part of it in here and saving the rest for another meal , I made this recipe for my daughter’s graduation party Everyone raved , Delicious! My entire family loved this lasagna I discovered at the last minute that I did not have half-and-half, so used 1% lowfat milk It worked perfectly It took me about an hour to prepare the lasagna, but I had to cook the chicken as well
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Steps
|
1
Done
|
Cook Lasagna Noodles in Large Pot of Boiling Water According to Package Directions. Carefully Lay Noodles Out Flat on Wax Paper and Set Aside. |
|
2
Done
|
Melt Butter in Saucepan or Deep Skillet, Add Mushrooms, Minced Garlic, Chopped Onions, Salt and Lemon Juice. Cook 5 Min @ Medium Heat. Stir in Flour and Chicken Bouillon - Blend Well. Add Milk and Cook @ Med-High or Until Slightly Thick (at Least 5 Minutes). Stir in Chicken, Parsley and Marjoram (or Basil) and Set Aside. |
|
3
Done
|
Here's an Easy Trick I Learned With the Noodles: |
|
4
Done
|
Mix the Ricotta and Shredded Mozzarella. Spread on Lasagna Noodles, Pressing It With Your Fingers. This Will Make It Easier to Layer. |
|
5
Done
|
Spread 1/3 Cup of the Sauce in the Bottom of a 9 X 12 Pan. (the Disposable Glad Ones Work Great). Lay 3 Noodles Spread With the Ricotta and Mozzarella Side by Side, Slightly Overlapping If Necessary, 1/3 of Remaining Sauce and Sprinkle With 2 Tbl of the Parmesan. Repeat Twice Ending With Parmesan - Can Use Extra on Top If Desired. |
|
6
Done
|
Bake at 325 For 45 Minutes. Let Stand 15 Min Before Serving. |
