Main Dishes, Pasta

CHICKEN ALFREDO LASAGNA

  • 2 tablespoons Olive oil
  • 2 pounds Boneless, skinless, chicken breasts
  • Salt and Pepper, to taste
  • 2 tablespoons Olive oil
  • 2 cups Leeks, sliced, rinsed
  • 1 pound Button Mushrooms, sliced
  • 2 tablespoons Garlic, minced
  • 2 teaspoons Basil, dried
  • 2 teaspoons Thyme, dried
  • 2 teaspoons Oregano, dried
  • 1/2 teaspoon Red Pepper Flakes, dried
  • 1/2 cup White Wine, dry
  • 1/2 cup Chicken broth
  • 1 1/2 tablespoons Lemon juice
  • Salt and Pepper, to taste
  • 1 recipe Bechamel Sauce
  • 2 pounds Fresh Mozzarella, sliced
  • 6 ounces Parmesan cheese, grated
  • 1 pound Lasagne noodles, cooked, drained

    • 1. In a large skillet over medium-high heat, heat 2 tbls olive oil. Season chicken breasts with salt and pepper. Brown chicken on both sides, 4-5 minutes per side. Remove to a cutting board; thinly slice, when cool enough to handle.

    2. In same skillet, add 2 more tbls olive oil. Saute leeks until softened. Add mushrooms, garlic, basil, thyme, oregano and red pepper. Cook until mushrooms are soft, about 3 minutes.

    3. Stir in wine, chicken broth, lemon juice, salt and pepper; simmer 5-8 minutes or until liquid is reduced by half. Remove from heat; add chicken.

    4. Prepare Bechamel Sauce and the rest of the ingredients.

    5. Preheat oven to 400°. Place oven rack in the middle of the oven. Grease a 13x9 inch baking pan or lasagna pan.

    6. Spread 1/3 cup Bechamel sauce on bottom of pan (it will be a thin layer). Lay 3 pasta sheets across the bottom of the pan, then spread another 1/3 cup Bechamel over them.

    7. Spread 1 cup of the chicken sauce on the Bechamel. Top with some mozzarella slices, sprinkle with some Parmesan, then lay 3 more pasta sheets over this. Keep layering in this manner until all the pasta is used or pan is full. Spread the last pasta layer with the reserved Bechamel, then sprinkle with Parmesan.

    8. Bake at 400°, uncovered, for 40-45 minutes, or until hot, bubbly and golden. Let rest 20-30 minutes before cutting and serving.

    Source: Cuisine At Home Magazine

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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