Ingredients
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1 (28 ounce) can plum tomatoes
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1 onion, chopped
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2 1/2 tablespoons butter
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3 tablespoons flour
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1 1/2 teaspoons dried tarragon
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1 teaspoon dried basil
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2 teaspoons dried thyme
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1 cup chicken stock
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1 1/2 cups milk or 1 1/2 cups heavy cream
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3 carrots, sliced
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1 cup celery, diced
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2 tablespoons parsley
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salt
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fresh ground black pepper
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3/4 lb mozzarella cheese, grated
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1 lb boneless skinless chicken breast
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3/4 lb lasagna noodle
Instructions
- Cook chicken breasts and cut into small cubes (less than 1/2 inch).
- Cook noodles in boiling water until almost done.
- Drain and rinse in cold water.
- Lay flat on baking sheet and cover with plastic wrap while you make sauce.
- Drain tomatoes.
- Squeeze out excess juice and cut into bite-sized cubes.
- Cook onion and celery in butter in large pan for about 2 minutes or until softened.
- Add flour and stir over low heat for another minute.
- Stir in dried herbs and chicken.
- Slowly add stock and milk or cream.
- Boil for about 1 minute.
- Add carrots and cook for 5 minutes.
- Stir in tomatoes.
- Season with salt and pepper and remove from heat.
- Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
- Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
- From bottom, layer noodles, chicken mixture, mozzarella.
- Repeat with noodles, chicken and mozzarella.
- Top with final noodle layer.
- Sprinkle with remaining cheese.
- Cover with foil and bake at 375° until bubbling (about 40 minutes).
- Uncover and brown under broiler for about 5 minutes to brown top slightly.
- Let stand 5 to 10 minutes before cutting and serving.