Chicken Lasagna

Ingredients

• 8 to 10 Lasagna noodles, cooked
• 2 Cups cooked diced chicken
• 2 T. butter or margarine
• 1 medium onion, chopped
• 1/3 lb mushrooms, sliced
• 1 can (16 oz) canned tomatoes
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/3 tsp each salt and pepper
• 3 T. butter or margarine
• 3 T. all-purpose flour
• 1 can (10 oz) chicken broth
• 1/2 cup half-and-half
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• parmesan cheese

Directions

1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.

2. Blend tomatoes in blender or processor. Add to mushrooms. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.

3. Cream Sauce:

4. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.

5. Add broth, stirring until thickened. Stir in half&half over low heat.

6. Lasagna Layering:

7. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese.

8. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.

9. Category:Fijian Recipes

10. Category:Fijian Appetizers

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Ricotta Cheese	1/2 cup (124g) part-skim	174
Chicken	100g cooked	165
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Mozzarella Cheese	1 oz (28g)	85
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Mushroom	1/2 cup sliced (35g)	15
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Lasagna	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.