CHICKEN LASAGNA WITH WHITE AND RED SAUCE

Chicken Lasagna With White and Red Sauce image

Provided by Friends Foodies

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

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1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
1 cup chicken broth
1 cup milk
28 ounces plum tomatoes, in sauce
2 garlic cloves, minced
1 bay leaf
1 pinch ground thyme
1 dash cayenne pepper
3 tablespoons olive oil
1/2 teaspoon sugar
salt
8 ounces lasagna noodles
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.

Nutrition Facts : Calories 553.6, Fat 23.2, SaturatedFat 9.1, Cholesterol 115.6, Sodium 651.6, Carbohydrate 40.5, Fiber 3, Sugar 5.5, Protein 44.5