- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
6
White Chicken Veggie Lasagna
Description
Usually people think of lasagna being a dish that requires a whole day to create. The use of no cook noodles in this dish makes it surprisingly easy. It is a great way to use up those extra vegetables you have lying around. Feel free to substitute with whatever veggies you like!
Sponsored Results
add to shopping list Ingredients
1 box no boil lasagna (16 oz)
4 T butter, divided
3 cups shredded chicken
5 cups assorted vegetables (mushrooms, carrots, broccoli, peppers)
1 onion, diced
1/4 Cup Flour
1.5 cups chicken broth
3 cups low fat broth
1/4 cup sweet vermouth or sherry
1/4 t ground nutmeg
1/2 t salt
1/4 t pepper
3 cups milk
Preparation
Sauté veggies in large sauté pan with one tablespoon of butter over medium high heat until onions are soft and beginning to brown at the edges. Remove from pan and set aside. Melt remainder of butter in pan and add flour, mix together, it quickly turns into a lump, keep stirring and add chicken broth, stir until smooth and bubbly. Add milk 1 cup at a time, bringing to a boil after addition of each cup. Reduce heat, stir in sweet vermouth and salt, pepper and nutmeg and continue to simmer stirring occasionally for 2 to 3 minute more.
Preheat oven to 375 degrees F
Cover bottom of 11 x 8 inch pan with no bake lasagna noodles, top noodles with 1/3 of vegetables, 1/3 of shredded chicken and ½ cup of cheese blend. Repeat two more times. Add a fourth layer of lasagna noodles. Pour white sauce over the entire pan making sure to coat the top layer of noodles completely. Top with the remaining ½ cup of cheese. Bake in oven for 35 to 40 minutes, until top is browned and bubbly.
