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Prep 35 mins
Cook 45 mins
My dh can only eat chicken and turkey. All beef makes him ill, he isn't overly fond of fish. Other meats... well suffice it to say he won't touch. So in viewing my recipes you'll see a plethera of chicken recipes. I'm always striving to find something new. He has 3 response levels to new recipe's 1. I didn't like that (insert reason) 2. He doesn't say anything, when asked ... oh oh it was fine (or good) 3. OMG that was so great, and he eats it like there is no tomorrow. This got a thumbs up from one of the pickiest eaters i've ever met. This is adapted for my OAMC needs. It's a little time consuming but definitely worth the work.
- 1 1⁄2 lbs lasagna noodles
- 2 lbs boneless skinless chicken breasts
- 1 onion, chopped
- 5 tablespoons butter
- 6 tablespoons flour
- 3 teaspoons dried tarragon
- 2 teaspoons dried basil
- 2 cups chicken stock
- 3 cups milk or 3 cups heavy cream
- 6 carrots, sliced (slice diagonally for presentation if desired)
- 1 head broccoli, washed and most of the stems cut off, just keeping the flowerettes
- fresh ground black pepper
- crushed red pepper flakes
- 1 1⁄2 lbs mozzarella cheese, grated
- Preheat oven to 375 degrees.
- Cook chicken breasts and cut into small cubes (less than 1/2 inch).
- Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
- Cook onion in butter in large pan for about 2 minutes or until softened.
- Add flour and stir over low heat for another minute.
- Stir in dried herbs and chicken.
- Slowly add stock and milk or cream, Boil for about 1 minute.
- Add carrots and broccoli, cook for 5 minutes.
- Salt,pepper and add crushed red pepper to taste.
- Spray 2 13x10 inch baking pans with no stick spray.
- Put enough sauce in the bottom of the pans to just cover.
- Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
- Cover with foil and bake until bubbling (about 40 minutes).
- Uncover and brown for about 5 minutes to brown top slightly.
- Let stand about 20 minutes before cutting and placing in containers to freeze.
- After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.
I don't like calling this "lasagna" because people immediately think of the traditional version, but that's the only negative I have on it. While a little time consuming to make, it is worth it, makes a LOT and is very tasty. I did three layers and still ended up with a pan and a half but it freezes well and like most things with sauce, is better the next day. I will certainly make again for family and for pot lucks. I even was able to slip in whole wheat lasagna noodles!
this was a little time consuming, but really, really good! i think next time i will use penne or rotini instead of lasagna noodles. and i may add some more veggies and more sauce. it had a really great, fresh flavor though. thanks for sharing!
This was so rich and creamy!! I didn't change a thing and thought it turned out great. I was going to cut the recipe in half and only make one pan, but now I'm glad I made two. Thanks for the recipe.