Creamy Chicken Lasagna

Creamy Chicken Lasagna

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Filling Ingredients

  • 2 T butter
  • 8 oz. button mushrooms, sliced thin
  • ½ medium onion, chopped
  • 1 small yellow squash, sliced thin
  • 1/3 C sundried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 rotisserie chicken, meat pulled from the bones and chopped
  • 2 tsp fresh rosemary leaves

Cheese Layer:

  • 1 lb. ricotta cheese
  • 2 eggs
  • 1 ¼ C parmesan cheese, divided
  • ¼ C fresh basil leaves, thinly sliced

Sauce:

  • 6 T butter
  • 6 T flour
  • 4 C dry white wine
  • 1 qt. chicken stock
  • 1 ½ tsp salt
  • ½ tsp white pepper
  • 1 bay leaf
  • 12 oven-ready lasagna noodles
  • 8 oz. Italian shredded cheese blend

Directions

  1. Heat the butter in a skillet over medium heat. Add the mushrooms, onions, squash, sundried tomatoes, and garlic. Sauté until softened (about 4 minutes). Add chicken and rosemary; cook 1 minute more. Remove from the heat and reserve until needed.

Sauce:

  1. Heat butter with the flour over medium heat until bubbly. Add wine, chicken stock, salt, pepper, and bay leaf; simmer until thick and smooth. Remove bay leaf, and set aside until needed.

Cheese Layer:

  1. Add ricotta, eggs, 1 cup Parmesan cheese and basil to a bowl; mix well.

Assembly:

  1. Preheat oven to 375° F. Lightly spray a 9 x 13-inch baking pan with cooking spray. Spoon ¼ cup sauce into bottom of prepared pan, add a layer of lasagna noodles. Top the noodles with 1/3 cup sauce, half of the chicken filling, half of the cheese mixture, one-third of the shredded cheese. Repeat layers. Top with the rest of the lasagna noodles, the rest of the sauce and ¼ cup Parmesan.
  2. Bake for 45 minutes. Let sit a few minutes before serving.
 
 
 

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