From the kitchen of Renee Barkwell-Wilson.  When you want to serve something special, this fits the bill.  Chicken, leeks, button mushrooms, a
cayenne nutmeg buchamel sauce, boursin cheese, spinach, all layered between lasagna noodles and topped with mozzarella.  
Brown on both sides:
2 lbs boneless, skinless chicken breasts
(in olive oil)
Thinly slice (about 1/2 wide by 3-4 inches long).
Use this same pan to sauté the leeks and mushrooms in after the
chicken has been taken out.  (See
Preparation)

Bechamel Sauce:
Sauté:
1/4 c unsalted butter
1 c white or yellow onions
a pinch of cayenne
a pinch on nutmeg
Stir in:
3 c whole milk
10 oz Boursin cheese
salt & pepper to taste
Whisk in:
8 oz frozen spinach
1 egg, lightly beaten

Preparation:
Using the same pan used for the chicken,
Sauté over medium heat, until softened:
(in olive oil)
2 leeks, sliced, rinsed
Add:
1 lb button mushrooms
2 Tbsp garlic
1 Tbsp thyme
1 Tbsp basil
1 Tbsp oregano
1 Tbsp onion powder
1 tsp cayenne pepper
Cook until the mushrooms are soft, about 4-5 minutes.
Stir in:
1/2 c dry white wine
1/2 c chicken broth
juice of 1/2 lemon, no seeds
salt & pepper to taste
Simmer 8-10 minutes over medium heat until liquid is reduced by
half.
Take off heat & add chicken.
Preheat oven to 350

Assemble in oiled 13x9 pan baking dish as follows:
Layer of lasagna noodles
*
Layer of mushroom sauce
Layer of mozzarella
**
Layer of bechamel sauce
Follow the same layering technique for 2 more layers.
You do NOT need to cover completely with bechamel or cheese
each time, as these will spread durring baking.
Over the top layer, spread:
1/2 c grated fresh Parmesan
(preferably, Parmigiano-Reggiano)

*  1 lb oven ready lasagna sheets, in all
** 1 lb thinly sliced mozzarella, in all
"A journey of a thousand miles begins
with a single step."
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