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Layers of white mushroom sauce, lasagna noodles, chicken, asparagus, roasted red peppers, and cheese make an unusual and flavor-rich lasagna. This layered casserole dish may be made ahead and refrigerated until time to bake.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- For the sauce:
- 1/4 cup butter (1/2 stick)
- 1/2 cup minced sweet onion
- 8 ounces mushrooms, chopped
- 1/2 tsp salt
- 2 large garlic cloves, minced
- 1/4 cup flour
- 1/2 cup white wine
- 1 (14 ounces) can chicken broth (or 1-3/4 cups homemade)
- 1-1/2 cups half-and-half or whole milk
- Freshly ground black pepper
- 1/8 tsp ground nutmeg
- 5 fresh sage leaves, chopped
- 1 tsp fresh thyme leaves, removed from stem
- .
- For the lasagna:
- 8 ounces oven-ready lasagna noodles (or equivalent standard lasagna noodes, pre-cooked to firm al dente stage)
- 2 cups cooked diced chicken
- 2 cups fresh asparagus, cut into 2-inch lengths
- 1/4 cup chopped roasted red pepper (canned or jarred is fine, but not the pickled variety)
- 2 cups finely-shredded mozzarella or Italian blend cheese, divided use
- 1/8 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 F. Spray a 5-quart glass baking dish or two loaf pans with vegetable spray.
For the white mushroom sauce:
In a large heavy pot, sprinkle onions and mushrooms with salt and saute in butter over medium heat until lightly browned. Add chopped garlic and saute 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes. While stirring, carefully add the white wine and cook until flour is incorporated, about 1 minute. Continuing to stir, add chicken broth. Simmer until sauce begins to thicken, then add half-and-half, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling lasagna.
For the lasagna:
Remove 1/2 cup of the mozzarella cheese and set aside for the topping. Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top. Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to 1 day. Add 15 minuted of covered baking time if going from refrigerator to oven.)
Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.
Yield: 6 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
For the white mushroom sauce:
In a large heavy pot, sprinkle onions and mushrooms with salt and saute in butter over medium heat until lightly browned. Add chopped garlic and saute 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes. While stirring, carefully add the white wine and cook until flour is incorporated, about 1 minute. Continuing to stir, add chicken broth. Simmer until sauce begins to thicken, then add half-and-half, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling lasagna.
For the lasagna:
Remove 1/2 cup of the mozzarella cheese and set aside for the topping. Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top. Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to 1 day. Add 15 minuted of covered baking time if going from refrigerator to oven.)
Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.
Yield: 6 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
