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Prep 1 hr
Cook 40 mins
Delicious comfort food that is enthusiastically received by company too! It takes some effort but well worth it! Hope you will review my post.
- 12 lasagna noodles
- 6 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 lb mushroom, sliced
- 3 medium garlic cloves, minced
- 1⁄3 cup fresh parsley, minced
- 6 tablespoons flour
- 2 cups milk
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 cup half-and-half
- 3 cups cooked chicken breasts, cubed
- 1⁄3 lb prosciutto
- 1 (15 ounce) container ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated
- Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
- Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
- Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
- In a separate pan, melt 4 tablespoons butter.
- Add flour and stir until combined.
- Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
- Add salt and pepper.
- Pour half and half in bottom on 10x12 baking pan.
- Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
- Cover with 1/3 white sauce.
- Repeat layers then sprinkle with Parmesan.
- Bake uncover at 350 for about 40 minutes.
- Rest for 10 minutes before serving.
This is comfort food at it's finest. We have prepared it twice. (For a change I added thawed and drained chopped spinach to add color). Yummy either way. Thank you Salesgirl.
I don't usually make or eat lasagna but since this my adopted child I made an exception. Made it just as she stated. I don't usually make changes first time, 'cuz I want to review THEIR recipe not mine. Then if I don't like something or make a change next go around I do. The only thing I do first go 'round is leave out the hotstuff. I followed this to a "T" I baked the seasoned chicken for this and for her chicken salad recipe while I was at it. I liked this recipe. was delish, easy to make. Gave recipe to my italian friend as she helped test it and she said its a keeper Thank you for sharing
Supper tonight was DELICIOUS! I wasn't able to follow the recipe exactly....here's what I did: UNCOOKED noodles (stacked them as called for, then when all the layers were together, I added about 1 cup REALLY hot tap water along edges---covered with foil to bake--then uncovered to crisp up the top!) Subbed in two cans of mushrooms stems & pieces....AFTER the garlic and (dried) parsley were golden. Wow---that smelled g-o-o-d!!! Next time, I'll DOUBLE the amount of mushrooms and triple or quadruple the amount of garlic!!! Instead of breast meat, I used a QUART of canned chicken meat (butcher our own chickens each summer, so I can our own chix stock and broth, and pick the meat from the carcass and cann it). Purse strings are tight--no prosciutto (not that I wouldn't like to have it in there!!!). Subbed cottage cheese for the ricotta (whirled it in the blender to make it nice-n-smooth), then added a bit of Parmesan to give it some "body." To the sauce I added about a tablespoon of crushed thyme. It reminded me of the gravy in my chicken pot-pie recipe. Yummmy! Well....the family loved it! And wowww---it smelled good while it was baking. KEEPER!!!!!