Many years ago I found a recipe for a white lasagna that had some different, more elaborate and expensive ingredients in it and it was delicious. Since then, I played with the recipe and adapted it for readily available, less expensive ingredients. This was a common request for a lot of my catered events and my go-to meal when cooking for a crowd. It is great because you can make ahead and bake when ready and it is soooo tasty!!!
2 pounds chicken breasts
2 cups italian dressing
1 pound bacon
10 ounces mushrooms
2 medium onions, sliced
2 boxes no cook lasagna noodles
6 tablespoons butter
1/2 cup flour
8 cups whole milk
1/4 cup chicken boillion
2 tablespoons basil
4 cloves garlic, diced
1 cup prmesean cheese
3 cups mozarella cheese, shredded
Place chicken breast and italian dressing in a ziplock bag and marinate for 3-4 hours or overnight.
Remove chickn from marinade and pan fry or grill until cooked through. Shred or chop into peices.
Cook bacon and crumble. Reserve drippings in pan. Add onion and mushrooms to pan and cook until tender.
Combine cicken, onion, mushroom and bacon in bowl and refigerate while you make the sauce.
For sauce, melt butter in large saucepan, add flour and stir to make a roux.
Add milk slowly while whisking. Add chicken boillion, garlic and basil. Cook until boiling and thick. Add parmesean cheese. and stir. Remove from heat.
TO ASSEMBLE:
In a large baking dish, spoon 1/2-1 cup sauce to coat bottom, layer noodles and top with more sauce, chicken mixture and some mozarella cheese. Top with another layer of noodles and repeat process until pan full. Finish with layer of noodles and sauce topped with cheese.
Bake at 350 for 45 minutes to 1 hour.
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