|Nutritional Guidelines (per serving)|
This chicken lasagna recipe is made with a light white sauce and a seasoned tomato based sauce, along with Parmesan and Mozzarella cheeses. Enjoy this lasagna with crusty bread and a tossed salad.
If you're short on time, replace the homemade tomato sauce with a large jar of your favorite spaghetti sauce.
Related Recipe: Chicken and Spinach Lasagna
- 1 can/28 ounces tomatoes (crushed)
- 2 cloves garlic (minced)
- 1 bay leaf
- 1 pinch thyme
- 1 dash cayenne pepper
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sugar
- salt to taste
- 8 ounces lasagna noodles
- 3 tablespoons all-purpose flour
- 1 cups chicken broth
- 1/2 cup milk (
- black pepper to taste
- 1/4 cup parsley (fresh, chopped)
- 2 1/2 cups chicken (cooked, in large chunks)
- 8 ounces mozzarella cheese (shredded)
- 1/2 cup parmesan cheese (grated)
In a saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes.
Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over the noodles to stop the cooking; pat dry.
Preheat the oven to 375 F.
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring until mixture is thickened and bubbling.
Pour a thin layer of the tomato sauce mixture into a 9-by-13-by-2-inch baking pan. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of the white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or the baking dish is full, finishing with a layer of lasagna noodles. Sprinkle with the grated Parmesan cheese.
Bake at 375 F for 25 to 35 minutes, or until browned and bubbly.
Makes about 6 servings.
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