Nadine's Lasagna

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 lb boneless chicken breast, cut into 1/2 inch dice
• 1 1/2 cups mushrooms, sliced thickly
• 1 quart heavy cream
• 1/2 tablespoon chicken base
• 2 cups parmesan cheese
• 4 tablespoons cornstarch
• 12 ounces ricotta cheese
• 2 eggs
• 8 ounces provolone cheese, cubed
• 2 (9 ounce) packages no-boil lasagna noodles (enough for 4 layers in the dish)

Recipe

• 1 in a skillet, heat the oil over medium high heat.
• 2 add the diced chicken and cook until it just begins to brown, about 5-8 minute.
• 3 add the mushrooms, toss to combine, and set aside.
• 4 in another pan over medium heat, bring the cream to a simmer.
• 5 stir in the chicken base.
• 6 when chicken base has dissolved, whisk in the grated parmesan cheese until melted.
• 7 whisk in the cornstarch 1 tbs at a time until the sauce is very thick - thick enough to flow slowly in thick ribbons from the whisk.
• 8 in another bowl, combine the ricotta cheese and the eggs.
• 9 stir in the cubed provolone.
• 10 heat the oven to 400ºf.
• 11 assemble the lasagna in a 9x11" lasagna pan.
• 12 ladle in just enough sauce to cover the bottom of the pan.
• 13 add a layer of no-cook lasagna noodles.
• 14 top noodles with a thin layer of the sauce.
• 15 then layer half of the ricotta mixture.
• 16 add another layer of noodles.
• 17 another thin layer of sauce.
• 18 now add all of the chicken and mushrooms in a layer.
• 19 cover that with another layer of noodles.
• 20 ladle in more sauce over that noodle layer.
• 21 top with the rest of the ricotta mixture.
• 22 one more layer of noodles is finally topped by the rest of the sauce.
• 23 cover with foil and bake for 25 minute.
• 24 remove the foil and bake for a few min more if you want the top to brown a little more.