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Chicken Lasagne with Bechamel Sauce Recipe

   
 

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     Chicken Lasagne with Bechamel Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   2 hours

Ingredients
3 tbsp olive oil
1 rotisserie chicken
4 leeks, diced, white part only
1 carrot, peeled and cut into small dice
2 cloves garlic, minced
4 thin slices prosciutto, chopped
pinch of ground cloves
pinch of ground allspice
leaves from 4 rosemary sprigs, minced
 
8 fresh sage leaves, minced
1 cup chianti or other dry red wine
1 cup chicken stock
1 35 oz. can tomatoes, drained & chopped
salt and pepper
1 box barilla no boil lasagne sheets
2 cups grated parmesan cheese
*Bechamel sauce..see recipe.

Instructions
Remove meat from chicken and set aside. In dutch oven, warm the oil and add leeks and carrot and saute until softened, about 8 minutes. Add garlic and saute for 1 min. Add chicken and wine to pot. Raise heat to high and cook to reduce liquid by half.
Add stock, tomatoes, salt, & pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Uncover and simmer for another 30 min...sauce should thicken. Then add the rest of the herbs.
Preheat oven to 425. Lightly oil a 9x13 pan. Place a layer of lasagne noodles on bottom of pan and top with 1/3 of chicken sauce. Sprinkle with 1/2 cup cheese.
Repeat with 2 more layers of lasagne, chicken sauce, cheese, then end with a layer of lasagne. Pour bechamel over lasagne and sprinkle with remaining cheese. Bake until golden about 20 minutes. Let rest 5 minutes before serving.


Originally Submitted
1/26/2007





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