Ingredients Jump to Instructions ↓

  1. 2 tbsp. olive oil

  2. 1/2 lb. mushrooms, chopped

  3. 1/2 lb. red peppers, roasted and chopped

  4. 1/2 c. carrots, sliced

  5. 1 1/4 tsp. garlic, minced

  6. 1 chicken, cooked, picked, and cut into bite size pieces

  7. 1 c. white wine

  8. Pepper to taste

  9. 1/2 c. sherry

  10. 3 c. milk

  11. 2 oz. Prosciutto, shredded (may substitute with dried chipped beef)

  12. 1 (8 oz.) box lasagna noodles, cooked according to pkg. directions

  13. 7 tbsp. unsalted butter

  14. 3/4 c. onion, chopped

  15. 1/3 c. celery, chopped

  16. 1/2 tsp. rosemary, crumbled

  17. 2 tsp. salt

  18. 1 c. chicken broth

  19. 6 tbsp. flour

  20. 1 1/2 c. Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a small skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter; saute mushrooms. Remove from heat and add to red peppers. Set aside.

  2. In another skillet, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter; saute onion, carrots, celery, and garlic. Season with rosemary. Add chicken and 1/2 cup wine. Increase heat to medium high and reduce wine, stirring often. Season with 1 teaspoon of the salt and pepper to taste. Remove from heat and set aside.

  3. In a saucepan, melt remaining 5 tablespoons butter over medium heat. Stir in flour. Whisk in milk and let the sauce come just to a boil. Reduce to low heat and simmer until thickened. Stir in reserved broth mixture and 1/2 cup Parmesan cheese. Add remaining 1 teaspoon salt and pepper to taste. Stir until thickened.

  4. In a 9 x 13 inch greased baking dish, spread a small amount of thickened white sauce. Arrange a layer of noodle on top. Layer half of the chicken mixture, half of the shredded Prosciutto, half of the mushroom mixture, 1 cup of the white sauce, 1/2 cup Parmesan cheese, and 1/3 cup Mozzarella cheese. Repeat layers and top with noodles, remaining sauce, and cheeses.

  5. Bake for 30 minutes in a preheated 400 degree oven. Let stand 15 minutes before serving.

  6. This dish may be assembled one day in advance and refrigerated until ready to bake.


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