Creamy Chicken Lasagna
3/4 lb lasagna noodles
1 (28 ounce) can plum tomatoes
1 lb boneless skinless chicken breasts
1 onion, chopped
2 1/2 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons dried tarragon
1 teaspoon dried basil
2 teaspoons dried thyme
1 cup chicken stock
1 1/2 cups milk or heavy cream
3 carrots, sliced
1 cup celery, diced
2 tablespoons parsley
freshly ground black pepper
3/4 lb mozzarella cheese, grated
Cook chicken breasts and cut into small cubes (less than 1/2 inch).
Cook noodles in boiling water until almost done.
Drain and rinse in cold water.
Lay flat on baking sheet and cover with plastic wrap while you make sauce.
Squeeze out excess juice and cut into bite-sized cubes.
Cook onion and celery in butter in large pan for about 2 minutes or until softened.
Add flour and stir over low heat for another minute.
Stir in dried herbs and chicken.
Slowly add stock and milk or cream.
Boil for about 1 minute.
Add carrots and cook for 5 minutes.
Stir in tomatoes.
Season with salt and pepper and remove from heat.
Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
From bottom, layer noodles, chicken mixture, mozzarella.
Repeat with noodles, chicken and mozzarella.
Top with final noodle layer.
Sprinkle with remaining cheese.
Cover with foil and bake at 375 degrees until bubbling (about 40 minutes).
Uncover and brown under broiler for about 5 minutes to brown top slightly.
Let stand 5 to 10 minutes before cutting and serving.