|
This recipe comes from a treasured old book and it is excellent!
Ham Poultry Lasagna Mornay
Source: BEST MAIN DISHES by Helen Dollaghan, 1980. Pg. 134
1 lb lasagna noodles
1/2 stick butter or margarine melted
1/3 cup chopped onion
1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 cups chicken broth
1 cup milk
1/2 cup freshly grated Romano cheese
1/2 cup plus 2 tb grated Parmesan cheese
1/4 cup dry sherry
1 pkg. (10 ounce) frozen asparagus pieces, thawed, uncooked, thoroughly drained
8 ounces cooked chicken, sliced (or pieces enough to make a layer in a 9x13-inch baking dish)
8 ounces sliced Mozzarella
8 ounces baked ham, thinly sliced in about 3 inch squares (or pieces enough to make a layer in a 9x13 baking dish)
1/2 lb fresh mush rooms, sliced
6 ounces sliced Provolone cheese
Asparagus spears
Paprika
Cook lasagna noodles according to pkg. directions. Drain. Cover noodles with cold water.
Melt butter or margarine in medium sized sauce pan over moderate heat. Add onion. Saute over moderately heat until onion is transparent.
Add flour, salt and pepper. Cook a few minutes over moderate heat, stirring.
Gradually add broth and milk. Cook over moderate heat, stirring until thickened.
Add Romano cheese, 1/2 cup Parmesan and sherry. Simmer, stirring occasionally, about 5 minutes or until thickened.
Drain noodles. Grease bottom and sides of a 9x13 baking dish. Arrange a layer of noodles on bottom of the pan (use the unbroken strips and overlap them slightly. Repeat process when making remaining layers of noodles. Arrange asparagus pieces on top of noodles, then chicken slices, Mozzarella cheese and 1/3 of the sauce. Add another layer of noodles, ham slices, mushrooms, Provolone cheese and 1/3 of the sauce. Sprinkle with remaining 2 tbsp Parmesan Cheese.
Bake, uncovered, in pre-heated 350 F for about 45 minutes to 1 hour, or until bubbly. Garnish with asparagus spears and sprinkle with Paprika. Cut in squares with sharp knife to serve. Leftovers may be frozen and reheated, covered, in a fairly hot oven.
Servings: 8 or more
|