I love Lasagna. You can put just about anything in it and it will always be wonderful. It’s easy and great for feeding a lot of people. You can make it in advance and double the recipe, putting one in the freezer for another day. It just gets better the next day. This Lasagna has a creamy white sauce and will soon become a family favorite.
1 batch of your favorite pasta recipe – rolled out for lasagna sheets or 1 box of dried lasagna noodles, cooked till tender
2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, diced
10 ounces button mushrooms, sliced
1 red bell pepper, seeded and diced
3 cloves of garlic, minced
2 tablespoon fresh, chopped parsley
2 tsp. salt
1/2 tsp. freshly ground pepper
2 sticks butter
2 cups flour
3 cups chicken broth
1 cup heavy whipping cream
1 cup parmesan cheese, grated
pinch of freshly grated nutmeg
3 cups cooked, shredded chicken
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray. In a large sauté pan, heat the olive oil over med heat and sauté the onion, celery, garlic, mushrooms and red bell pepper until the onion is translucent. Stir in the salt, pepper and parsley. Set to the side. In a different sauté pan melt the butter. Whisk in the flour a little bit at a time, until it is smooth. Slowly add the chicken broth, whisking the whole time to keep it smooth. Raise the heat to medium and cook until thickened. Stir in the cream, nutmeg and 1 cup of parmesan cheese. Heat gently till parmesan is melted and incorporated into the sauce. Stir in the sautéed vegetables and remove from heat.
Make the pasta and trim the sheets to fit the pan. if using dried noodles, cook according to package directions and drain. Spread a thin layer of sauce on bottom of pan. Cover the sauce with lasagna noodles and then with half of the chicken. Sprinkle 1 cup of Mozzarella over top of chicken and cover with 1/3 of the sauce. Layer noodles over top of sauce and the rest of the chicken, then 1 cup of the cheese and 1/3 of the sauce. Layer the rest of the noodles over the top of the sauce and then pour the rest of the sauce on top of those noodles. Mix together the parmesan cheese and the rest of the mozzarella and sprinkle the mixture over the top. Bake for 30-45 minutes. Remove from oven and let stand 15 minutes before cutting.