Recipe - Lasagna With White Sauce

Breasts of 3 chickens;
halved
1 One fourth cup Chicken broth
1 cup Water
1 tablespoon Salt
One fourth cup Cooking oil
1 pound Lasagna noodles
One fourth pound Shredded prosciutto ham
1 cup Freshly chopped parsley

SAUCE
Three fourths cup Sweet butter
7 One half tablespoon Flour
2 cup Milk
1 One half cup Whipping cream
1 cup Reserved broth
One half teaspoon Rosemary
One half teaspoon Tarragon
One half teaspoon Beau Monde
One half teaspoon Salt
1 ds Nutmeg
1 One half cup Freshly grated Parmesan
Chopped fresh parsley

The recipe is from *Palm Beach Entertains* Jr. League. It is somewhat
time consuming, but makes an elegant dinner for company. I usually serve it
with a hearts of palm salad.

Preheat oven to 350o. Cook chicken breasts in a large pan with the broth
and water for approximately One half hr. until tender. Allow chicken to cool,
then remove meat from bones. Cut chicken into bitesized strips. Reserve
broth for use in sauce. Bring at least 3 qts of water to a rapid boil, then
add 1T salt and the cooking oil. Drop in the noodles, and cook until al
dente so the noodles are slightly underdone. Drain noodles and lay to dry
on a towel.

To Prepare Sauce:

In a large saucepan, melt the butter. Blend in the flour and cook, stirring
constantly with wire whisk over low heat until mixture boils and thickens.
Add seasonings. Remove from heat and stir in the cheese.

To Assemble:

Lightly butter a 9x13 baking dish. Place a layer of noodles on the bottom,
then a layer of sauce, a layer of chicken, and shredded ham. Repeat this
until the dish consists of 4 layers of noodles and sauce and 3 layers of
chicken and ham. Sprinkle nutmeg over top. Bake 20 to 25 minutes. Before
serving, top with fresh parsley.

Serves 6 8.

My note: Don't assemble this much before you're ready to cook it, as the
noodles tend to absorb the sauce and it dries out.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Marlo
marlo@presagecorp.com on Sep 18, 1997