No Need For Tomato Sauce For This Dish!
Prep Time: 30 minutes
Cooking Time: 45-50 minutes
9 lasagna noodles
3 cups of cooking chicken, torn
8 oz. Portobello mushroom, sliced
1/2 red onion, sliced thin
1 cup roasted red pepper, sliced
2 cups canned artichokes, drained and halved
1/2 stick butter
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 tsp Herb De Provence
1 cup Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
Lasagna pan or 6 serving size baking dishes
Preheat oven to 375 Degrees F. Cook lasagna according to directions. Drain pasta, separate to prevent sticking. In a skillet on medium heat, melt butter and olive oil. Add in mushrooms, onions and saute until tender. Add in chicken, red pepper, artichokes, garlic, Herb De Provence, salt, pepper and saute for additional few minutes.
To Assemble: Ladle enough Bechamel sauce (recipe below) to coat bottom of baking dish, layer 1/3 of the lasagna noodles, add chicken mixture evenly over the noodles. Ladle some more Bechamel sauce over the chicken mixture, sprinkle with some Parmesan cheese evenly. Add another layer of cooked noodles and repeat until last layer of noodles, then add enough Bechamel to cover the noodles, top with Parmesan and Mozzarella cheese. Bake in oven for 30 minutes. Let cool for 15 minutes before serving.
5 tbsp butter
4 tbsp flour
4 cups milk
1 1/2 tsp salt
1/4 tsp nutmeg
In a medium saucepan, heat the butter over low heat until melted. Add the flour and stir until smooth. Cook until color is slightly golden, about 6 to 7 minutes. Whisk in milk a little at a time, raise temperature to medium heat and continue to whisk until thickened, about additional 10 minutes. Add in salt and nutmeg and set aside to make Lasagna.