adapted from Chuey, Patricia, MSc, RD, Eileen Campbell and Mary Sue Waisman, MSc, RD: Dietitians of Canada. Simply Great Food: 250 Quick, Easy & Delicious Recipes © 2007 www.robertrose.ca Reprinted with publisher permission.
9 whole wheat lasagna noodles
2 tbsp (25 mL) vegetable oil
3 stalks of celery, chopped
2 large yellow onions, chopped
2 large mushrooms, sliced
2 cloves garlic, minced
1 ½ green bell peppers, chopped
1 cup (250 mL) chicken stock or white wine
2 lb (1kg) boneless, skinless chicken breasts, chopped into 1 inch (2.5cm) dice
2 chicken bouillon cubes (omit if using chicken stock instead of wine)
1 cup (250 mL) light sour cream
2 tbsp (25 mL) all purpose flour
1 tbsp (15 mL) chopped fresh parsley
salt and freshly ground black pepper to taste
3 cups (750 mL) shredded white cheese (your choice: part-skim mozzarella, Swiss, white cheddar, gouda or
Cook lasagna noodles according to package directions, until al dente (tender to the bite). Drain and set aside in a little cold water to prevent sticking.
In a large saucepan, heat oil over medium heat. Sauté celery, onions, mushrooms, garlic and green peppers until tender about 5 minutes. Add chicken stock or wine, diced chicken, and bouillon cubes (if using). Cook until chicken just barely turns white and bouillon cubes are dissolved, about 8 minutes. Using a slotted spoon, move chicken and vegetables to a plate or shallow dish.
To the liquid remaining in the pan, add sour cream, flour, parsley and salt and pepper to taste. Cook, stirring constantly, for 5 – 8 minutes or until sauce is thickened. Return the chicken-vegetable mixture to the pan and stir to combine.
Line bottom of lightly greased 13 x 9 inch (3L) baking pan with 3 noodles. Spread one-third of the chicken-vegetable mixture on top of the noodles, then sprinkle with 1 cup (250 mL) of cheese. Make two more layers of noodles, chicken-vegetable mixture and cheese, ending with cheese.
Cover with foil and bake in preheated oven for 35 minutes. If freezing, chill, wrap and freeze the dish now; reheat and brown at serving time. If eating immediately, remove foil and bake for 10 minutes or until bubbly on the sides and cheese is lightly browned.