Lasagna With White Sauce Recipe
Servings: 1
Ingredients
- Breasts of 3 chickens, halved
- 1 1/4 c. Chicken broth
- 1 c. Water
- 1 Tbsp. Salt
- 1/4 c. Veg. oil
- 1 lb Lasagna noodles
- 1/4 lb Shredded prosciutto ham
- 1 c. Freshly minced parsley
- 3/4 c. Sweet butter
- 7 1/2 Tbsp. Flour
- 2 c. Lowfat milk
- 1 1/2 c. Whipping cream
- 1 c. Reserved broth
- 1/2 tsp Rosemary
- 1/2 tsp Tarragon
- 1/2 tsp Beau Monde
- 1/2 tsp Salt
- 1 dsh Nutmeg
- 1 1/2 c. Freshly grated Parmesan Minced fresh parsley
Directions
- Time consuming, but makes an elegant dinner for company. I usually serve it with a hearts of palm salad.
- Preheat oven to 350. Cook chicken breasts in a large pan with the broth and water for approximately 1/2 hr. till tender. Allow chicken to cold, then remove meat from bones. Cut chicken into bite-sized strips. Reserve broth for use in sauce. Bring at least 3 quarts of water to a rapid boil, then add in 1T salt and the veg. oil. Drop in the noodles, and cook till al dente so the noodles are slightly underdone. Drain noodles and lay to dry on a towel.
- To Prepare Sauce:In a large saucepan, heat the butter. Blend in the flour and cook, stirring constantly with wire whisk over low heat till mix boils and thickens.
- Add in seasonings. Remove from heat and stir in the cheese.
- To Assemble:Lightly butter a 9x13 baking dish. Place a layer of noodles on the bottom, then a layer of sauce, a layer of chicken, and shredded ham. Repeat this till the dish consists of 4 layers of noodles and sauce and 3 layers of chicken and ham. Sprinkle nutmeg over top. Bake 20 to 25 min. Before serving, top with fresh parsley.
- Serves 6 - 8.
- My note: Do not assemble this much before you're ready to cook it, as the noodles tend to absorb the sauce and it dries out.
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