Recipe: Chicken Lasagna with White Sauce

Chicken Lasagna with White Sauce
8 servings

5 Tbsp butter, divided
1 cup chopped onion
2 garlic cloves, minced
1 (14.5 oz) can diced plum tomatoes, undrained
2 (4 oz) cans sliced mushrooms, drained
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp sugar
1 1/4 tsp salt, divided
2 1/2 cups diced cooked chicken
3 Tbsp all purpose flour
2 cups half-and-half
1/2 cup dry white wine
3 cups (12 oz) shredded Swiss and/or mozzarella cheese
8 oz cooked lasagna noodles
3/4 cup (3 oz) freshly grated Parmesan cheese

Heat oven to 350 F. Grease a 13x9 inch pan. Melt 2 Tbsp of the butter in large skillet over medium heat. Add chopped onions and garlic; cook 3 to 5 minutes or until onions are transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 tsp of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.

Melt remaining 3 Tbsp butter in medium saucepan over medium heat. Stir in flour and remaining 1 tsp salt; cook 2 minutes. Stir in half-and-half; cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.

Spoon 1/3 of the tomato sauce into bottom of pan. Cover with 1/3 of the white sauce. Top with 1 cop of the Swiss cheese; cover with 1.2 of the lasagna noodles. Repeat. Top with final 1/3 of the tomato sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan cheese.

Bake 40 to 45 minutes or until heated through and light golden brown. Let stand 15 minutes. - rec.food.recipes/godzilla/2002