Chicken Alfredo Lasagna

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From: Delores Auerback

Prep and cook time: about 2 1/2 hours
Makes: one 9 x 13 x 3 inch lasagna

4 tablespoons olive oil, divided
2 pounds boneless, skinless chicken breasts, seasoned with salt and pepper to taste
2 cups leeks, sliced, rinsed
1 pound button mushrooms, sliced
2 tablespoons garlic, minced
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 cup chicken broth
Juice of 1/2 lemon
Salt and pepper to taste
1 pound fresh mozzarella, sliced
6 ounces Parmesan cheese, grated
1 pound lasagna noodles cooked according to package directions
Bechamel Sauce (see below)

Brown chicken on both sides in 2 tablespoons oil in a large saute pan over medium high heat, 4 to 5 minutes per side. Remove to a cutting board; thinly slice when cool enough to handle. Saute leeks in an additional 2 tablespoons oil in the same pan until softened. Add mushrooms, garlic, and seasonings. Cook until mushrooms are soft, about 3 minutes. Stir in wine, broth, lemon juice, salt and pepper; simmer 5 to 8 minutes, or until liquid is reduced by half. Off heat, add the chicken. Layer the Bechamel, cooked lasagna noodles, chicken mixture and cheeses until all ingredients are used. Bake, uncovered until lasagna is hot, bubbly and browned. Let rest 20 to 30 minute before cutting and serving to set the fillings.


Bechamel Sauce

Prep time: 40 minutes
Cook time: 25 minutes
Makes 8 servings

5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat butter until melted. Add flour and stir until smooth.

Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.