Chicken and Vegetable Lasagna ¾ pound lasagna noodles 1 28 ounce can plum tomatoes 1 pound boneless, skinless chicken breasts 1 onion, chopped 3 tablespoons flour 2 ½ tablespoons butter 1 teaspoon basil 1 ½ teaspoons tarragon 2 teaspoons thyme 1 cup chicken broth 1 ½ cups milk 3 carrots, sliced 1 cup frozen peas 2 tablespoons parsley Salt and pepper (to taste) 1 pound grated mozzarella cheese Cook noodles in boiling salted water until almost done. Drain and rinse in cold water. Transfer to a baking sheet to lay flat and cover with plastic wrap. Put plastic wrap or waxed paper between the layers of noodles on the baking sheet so they don’t stick together. Drain and halve the tomatoes. Squeeze out all the excess juice. Cut chicken into bite size cubes. Cook onion in butter in large pan until softened, about two minutes. Add flour and stir over low heat for one minute. Stir in herbs. Slowly add broth and milk. Boil one minute. Add carrots and cook for about five minutes. Add chicken and cook through, about ten minutes. Stir in peas and parsley. Season with salt and pepper. Remove from heat. Spoon enough sauce from the chicken mixture to cover the bottom of a 10” by 12” baking pan. Use 1/3 of the noodles to make a layer. Pour ½ of the chicken mixture on the noodles. Top with tomatoes. Put ¼ of the mozzarella over all. Top with a second noodle layer. Pour the rest of the chicken mixture on top. Sprinkle with another ¼ of the cheese. Top with a final noodle layer and remaining cheese. Cover with foil and bake in a 375 oven until bubbly, about 40 minutes. Uncover and brown in broiler, about 5 minutes. Let stand 5 to 10 minutes before serving.
Posted on: Sun, 11 Aug 2013 00:26:01 +0000
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