Nadine's White Lasagna

Name: Nadine's White Lasagna
Ingredients: 1 tablespoon olive oil; 1 lb boneless chicken breast, cut into 1/2 inch dice; 1 12 cups mushrooms, sliced thickly; 1 quart heavy cream; 12 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)

11 ingredients

1 steps

Ingredients

1 tablespoon olive oil
1 lb boneless chicken breast, cut into 1/2 inch dice
1 12 cups mushrooms, sliced thickly
1 quart heavy cream
12 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)

Directions

1

["In a skillet, heat the oil over medium high heat.", "Add the diced chicken and cook until it just begins to brown, about 5-8 minute.", "Add the mushrooms, toss to combine, and set aside.", "In another pan over medium heat, bring the cream to a simmer.", "Stir in the chicken base.", "When chicken base has dissolved, whisk in the grated Parmesan cheese until melted.", "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.", "In another bowl, combine the ricotta cheese and the eggs.", "Stir in the cubed provolone.", "Heat the oven to 400 degrees F.", "Assemble the lasagna in a 9x11\" lasagna pan.""