Contributed By: jimnmim
Taste of Home website
if you want lasagna but are tired of tomato sauce, this is perfect. Easy and delicious
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree
Ingredients
2/3 cup Butter, divided
1/3 cup All-purpose flour
1 teaspoon Salt, divided
1/8 teaspoon Pepper
3 cups Milk
1-3/4 lbs Boneless chicken breasts, in thin strips
2 -14 oz Artichoke hearts, rinsed, drained and quartered
1 teaspoon Dried thyme
9 Lasagna noodles, cooked and drained
1 cup Grated Parmesan cheese
12 - mozzerella cheese slices
Preparation
In a large saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In large a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through. In a greased 13-in. x 9-in. x 2-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 6 cheese slices, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting. Yield: 12 servings.
Cook's Notes
Nutrition Information