White Sauce Lasagna

Tara Blumer

3 chicken breasts

1 ½ c. chicken broth 1 lb. Oven-ready Lasagna noodles

1 c. water ¼ c. shredded Prosciutto ham

Sauce:

¾ c unsalted butter ½ t Celery salt

7 ½ T Flour ½ t salt

2 c. milk 1c. freshly chopped parsley (or a couple Tbs dried parsley)

1 ½ c. whipping cream Dash of nutmeg

1 c. chicken broth 1 ½ c. freshly grated Parmesan cheese

½ t Tarragon 2c. Mozzarella cheese

½ t Rosemary

Preheat oven to 350. Cook chicken breasts in large pan with broth and water for approximately ½ hour, until tender. Cool and shred into strips. Reserve broth for use in sauce.

Sauce: In large saucepan melt butter. Blend in the flour and cook, stirring constantly, over medium heat for 3 minutes. Add milk, cream and reserved broth, stirring constantly with a wire whisk over low heat until mixture boils and thickens. Add seasonings. Remove from heat and stir in cheeses.

Lightly butter 9x13 baking dish. Place a layer of noodles on the bottom, then a layer of sauce, a layer of chicken, ham and shredded cheese. Repeat until dish consists of 4 layers of noodles, 3 chicken and ham. Bake for 20 to 25 minutes. Print Recipe