From Emily's Kitchen...

 

 

If you are a chicken lasagna type person, you will love this one!  I serve it with green salad with raspberry vinaigrette, and french bread. 

Creamy Chicken Lasagna

Ingredients:

• 1 T olive oil
• ½ yellow onion, chopped
• 1 stalk celery, diced
• 5 ounces mushrooms, sliced
• ½ red pepper, diced
• 1 large clove of garlic, minced
• 1 T chopped fresh parsley
• 1 t kosher salt
• ¼ t freshly ground pepper
• **Sautee all vegetables over medium heat until onion is translucent. Remove from heat and stir in parsley, salt, and pepper.

• 4 T unsalted butter
• ½ c flour
• 1 ½ c low sodium chicken broth
• ½ c whole milk/cream mixture (more cream if you want it rich, more milk if you want it lighter)
• ½ c parmesan cheese
• ½ t kosher salt
• ½ t pepper
• Grating of nutmeg
• **Melt the butter, whisk in the flour and stir until it smells a little like popcorn. Add the stock, 1 c at a time, whisking until smooth. Cook the sauce until it thickens to the consistency of cream soup. Stir in the milk/cream mixture, paremesan, salt, pepper, nutmeg. Heat until the cheese is completely melted. Pour sauce over the vegetable mixture and stir to combine.
• 6 ounces shredded Monterey jack cheese
• ½ c grated parmesan cheese
• Chicken from half a rotisserie chicken
• Lasagna noodles, cooked according to package directions for a la dente

Directions:

**Spread a thin layer of cream sauce in the bottom of an 8 X 8 pan. Layer 4 noodles over bottom of the pan, cutting off the excess noodles that hang over. Then layer with half the chicken, 1/2 cup of jack cheese, and 1/3 of cream sauce. Repeat with 4 noodles, the rest of the chicken, 1/2 c of jack, 1/3 of cream sauce. Next repeat with 4 noodles, the rest of cream sauce, and the rest of jack and parmesan cheese.
**Cook covered at 350 for 20 minutes, remove foil and cook another 15-25 until the lasagna is bubbling and the cheese on top is melted. Let rest 15 minutes before serving. Serve with salad (with Feta cheese and a sweet dressing like raspberry vinaigrette and French bread)
**Can double the recipe and use a 9 x 13 pan.