From the kitchen of Renee Wilson
In a pan:
2 lbs boneless, skinless chicken breasts
olive oil
Brown on both sides.
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
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:
olive oil
2 leeks, sliced
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
salt & pepper
Simmer 8-10 minutes over medium heat until liquid is reduced by half.
Remove from heat & add chicken.
Preheat oven to 350
Assemble in oiled 13×9 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 during 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
More Recipes
