Creamy Chicken Lasagna
- Ready In:
- 1hr 45mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
Cream Sauce
- 29.58 ml olive oil
- 1 yellow onion, chopped
- 2 stalk celery, diced
- 283.49 g button mushrooms, sliced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 29.58 ml chopped fresh flat-leaf parsley
- 9.85 ml kosher salt
- 2.46 ml fresh ground black pepper
- 236.59 ml unsalted butter
- 473.18 ml all-purpose flour
- 709.77 ml chicken stock
- 236.59 ml heavy whipping cream
- 236.59 ml freshly grated parmesan cheese
- Tabasco sauce (to taste)
- 9.85 ml kosher salt
- 4.92 ml white pepper
- ground nutmeg, a pinch
-
Remaining Ingredients
- 15 lasagna noodles (about 12 ounces)
- 1 rotisserie chicken, skinned, deboned, and shredded into bite-sized pieces
- 709.77 ml shredded monterey jack cheese
- 236.59 ml freshly grated parmesan cheese
directions
- Preheat oven to 350°; grease a 9 x 13 inch baking dish with butter or cooking spray.
- Make the sauce: in a large saute pan, heat the olive oil over medium heat.
- Add in onion, celery, mushrooms, red pepper, and garlic; saute until onion is translucent, about 5 minutes.
- Stir in parsley, salt, and pepper; remove from heat and set aside.
- In a large saute pan or stockpot, melt the butter over med-low heat.
- Whisk in the flour 1/2 cup at a time, whisking after each addition until smooth.
- Add the chicken stock 1 cup at a time, whisking after each addition until smooth.
- Increase the heat to medium and cook the sauce until it thickens to the consistency of a cream soup.
- Stir in the cream, Parmesan, Tabasco, salt, pepper, and nutmeg; heat until the cheese is completely melted.
- Stir in the sauteed vegetables and remove from the heat.
- In a large pot of boiling water, cook the lasagna noodles according to package directions; drain the noodles and separate them.
- Spread a thin layer of cream sauce over the bottom of the prepared baking dish.
- Layer 5 lasagna noodles on top, then layer with half of the chicken, 1 cup of jack cheese, and 1/3 remaining cream sauce.
- Layer 5 more noodles on top and continue with the rest of the chicken, 1 cup jack cheese, and 1/3 of the cream sauce.
- Layer on the last 5 noodles and cover them with the remaining cream sauce.
- Mix together the Parmesan and remaining cup of jack cheese.
- Sprinkle the cheese evenly over the top of the lasagna.
- Bake 30-45 minutes, until the lasagna is bubbling.
- Remove from oven and let stand 15 minutes before cutting and serving.
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