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Chicken, Zucchini and Leek Lasagna Recipe

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This recipe for Chicken, Zucchini and Leek Lasagna is from A Simple Meal: Recipes, Memories and Photos of Eloise Wells, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T. butter
1 1/2 lbs. skinned, boned chicken cut into bite sized pieces
4 cloves garlic, crushed
6 C. fresh mushrooms
6 C. thinly sliced leeks
3 T. flour
2 1/2 C. milk
1 1/2 C. Parmesan cheese, divided
1 C. ricotta cheese
1/2 t. dried basil
1/4 t. pepper
1/4 t. salt
18 lasagna noodles, uncooked
1 C. coarsely shredded zucchini

Directions:
Directions:
Melt 2 T. butter in a large skillet over medium heat. Add chicken and 2 T. garlic; sauté 4 minutes or until chicken is done. Add remaining 2 T. garlic and mushrooms; sauté 10 minutes or until liquid evaporates. Set aside. Melt remaining 3 T. in large saucepan and add leeks. Cover and cook 30 minutes, stirring occasionally. Sprinkle with flour, stirring until well blended. Gradually add milk, stirring with wire whisk. Cook over medium heat for 8 minutes or until thickened, stirring constantly. Add chicken, 1/2 C. Parmesan cheese, ricotta cheese, basil, pepper and salt. Stir well. Arrange noodles in bottom of 9 X 13 pan coated with cooking spray. Top with half of zucchini, 1/3 C. Parmesan cheese, half of mushroom mixture and 2 C. chicken mixture. Repeat layers, ending with noodles; sprinkle with 1/3 C. Parmesan cheese. Cover and chill 8 hours. Bake uncovered at 350 for one hour. Uncover and bake 15 minutes. Let stand 5 minutes before serving.

 

 

 

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