4 cups chicken broth
1/3 cup flour
2 cups heavy cream
1 cup Parmesan cheese, divided
1/2 teaspoon dried basil, divided
1/2 teaspoon dried oregano, divided
1/4 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons butter
3-4 boneless skinless chicken breast halves, cubed
1 medium onion, chopped
2-3 cloves garlic, minced
2 cups shredded carrots
2 medium tomatoes, chopped
3 cups chopped fresh spinach
3 cups shredded mozzarella cheese
Salt and pepper, to taste
In a large saucepan, whisk together chicken broth, flour, thyme, basil and oregano. Bring to a boil over medium-high heat, stirring constantly. Stir in heavy cream and 1/2 cup Parmesan cheese. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and salt and pepper to taste. Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate. In the same skillet, melt the butter, then add the chopped onion, garlic and carrots. Cook and stir until vegetables are tender. Add the chopped tomatoes and frozen spinach and cook until heated through. Return chicken to skillet with vegetables.
Spread a scant cup of the sauce in the bottom of a greased 9x13 inch baking dish. Top with a layer of uncooked noodles. (Don't worry if the sauce seams a little runny, it will thicken while baking). Spread 1/3 of chicken and vegetable mixture over noodles. Top with 1/3 of the sauce (about 2 cups), followed by 1/3 of the mozzarella cheese. Repeat twice, ending with a layer of mozzarella cheese. Top with remaining 1/2 cup Parmesan cheese. Bake, covered, for 40-45 minutes. Uncover and bake an additional 5-10 minutes, until lasagna is bubbly and cheese is golden brown. Let rest 10 minutes before serving.
This is my first attempt at a variation on traditional lasagna, and I loved it. So did my husband. And my most adventurous child said it was pretty good, considering it was full of his least favorite vegetables. You can use regular lasagna noodles (my preference) or oven ready. Either way, they should be uncooked. They'll soak up the delicious creamy sauce during baking. Of course, you could change up the vegetables to your liking. Mushrooms and bell peppers would both be nice additions. The sauce may seem a little thin, but it thickens up nicely in the oven. For a vegetarian version, omit the chicken and use vegetable broth.
Who Dished It Up First
I came up with this recipe after I saw this yummy looking chicken and vegetable lasagna at Created by Diane.