Remove meat from chicken and set aside. In dutch oven, warm the oil and add leeks and carrot and saute until softened, about 8 minutes. Add garlic and saute for 1 min. Add chicken and wine to pot. Raise heat to high and cook to reduce liquid by half.
Add stock, tomatoes, salt, & pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Uncover and simmer for another 30 min...sauce should thicken. Then add the rest of the herbs.
Preheat oven to 425. Lightly oil a 9x13 pan. Place a layer of lasagne noodles on bottom of pan and top with 1/3 of chicken sauce. Sprinkle with 1/2 cup cheese.
Repeat with 2 more layers of lasagne, chicken sauce, cheese, then end with a layer of lasagne. Pour bechamel over lasagne and sprinkle with remaining cheese. Bake until golden about 20 minutes. Let rest 5 minutes before serving.
Originally Submitted
10/2/2007
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