Pasta Light/1998

Chicken Lasagna
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 40 minutes 1 hour 473 N/A 3.4g 500mg 66g 35g 57mg


INGREDIENTS:
9 lasagna noodles (9 ounces) 2 tespoons olive oil 1 large red onion, finely chopped
1 carrot, finely chopped 4 cloves garlic, minced 3/4 pound skinless, boneless chicken breasts, cut into small pieces
1/2 cup dry white wine 2-1/2 cups canned crushed tomatoes 1/2 teaspoon dried rosemary
1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes
1-3/4 cups low-fat (1%) milk 3 tablespoons flour 1/4 cup grated Parmesan cheese



1 In a large pot of boiling water, cook the noodles until almost tender. Drain. Transfer to a bowl of cold water to prevent sticking. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion, carrot, and garlic and cook until the onion is softened, about 5 minutes.
2 In a food processor, process the chicken until coarsely ground. Add the chicken to the skillet and stir until lightly colored, about 2 minutes. Add the wine, increase the heat to high, and cook until the liquid has been reduced by half, about 2 minutes. Stir in the tomatoes, rosemary, salt, 1/4 teaspoon of the black pepper, and the red pepper flakes. Return to a boil, reduce to a simmer, and cook, uncovered, for 5 minutes to blend the flavors.
3 Preheat the oven to 400 F. In a medium saucepan, whisk the milk into the flour and cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Stir in the remaining 1/4 teaspoon black pepper.
4 Spray a 9-inch square baking dish with nonstick cooking spray. Dividing the ingredients evenly, build the lasagna in three layers, using the following order: noodles, chicken sauce, white sauce, Parmesan. Bake for 20 minutes, or until bubbling hot. Divide among 4 plates and serve.

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