White chicken veggie lasagna (no tomatoes allowed)

This is surprisingly easy and a great way to use those little bits of vegetables tucked away in the refrigerator.  I used 4 carrots, 4 or 5 large button mushrooms and about 2 cups of broccoli.  You could also use frozen veggies.  If you choose to use spinach, which I think would be great, don’t measure it into the 5 cups until it is cooked a bit.  This recipe uses a lot less cheese than usual lasagna.  If you aren’t counting calories or fat, you may want to increase the cheese a bit.  If you don’t have the sweet vermouth or sherry on hand, you could use a bit of white wine or add more chicken broth.

1 box no boil lasagna (about 16 oz.)

4 tablespoons butter, divided

3 cups shredded chicken

5 cups assorted vegetables (such as mushrooms, carrots, broccoli, and red bell peppers)

1 small onion diced

¼ cup flour

1 ½ cup chicken broth

3 cups low-fat milk

¼ cup sweet vermouth or sherry

¼ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon pepper

2 cups shredded Italian cheese blend (the one I used was a blend of Mozzarella, provolone, asiago, parmesan, Romano and fontina)

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.  

I hope you enjoy this!  Karen

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