Posted November 17, 2016 by Jennifer Schlegelmilch
A simple guide to a delicious, creamy version of the beloved lasagna with a link to a recipe for your own einkorn pasta!
- 6 tablespoons Butter
- 3 clove Garlic Grated or finely chopped
- 5 tablespoons Einkorn Flour
- 3/4 teaspoon Salt
- 5 cups Milk
- 4 ounce Parmesan Cheese Grated (About 1 cup)
- 1 cup Panko Bread Crumbs
- 12 slice Lasagna Noodles
- 1 tablespoon Kosher Salt
- 1 1/2 pounds Cooked Chicken Breast Chopped
- 1 1/2 cups Oil Packes Sun Dried Tomatoes Drained
- 8 ounce Mushrooms Sliced
- 1 tablespoon Fresh Thyme Leaves
- 3 tablespoons Fresh Parsley Chopped, Divided
- 18 slice Havarti Cheese
This recipe and photo are courtesy of Dahn and Pat from Savor the Best.
For the lasagna:
- Preheat the oven to 375°F…Spray a 9×13 oven-proof casserole dish with non-stick oil and reserve.
- Prepare the Fresh Einkorn Pasta, and cut 12 strips of noodles 2-inches wide and 12-inches long. Cook according to the instructions and reserve.
For the Sauce:
- Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Add the flour and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat, cover with a lid and set aside.
To Make the Topping:
- In a medium-size bowl, combine the Parmesan cheese and the Panko bread crumbs and reserve.
To assemble the casserole:
- Add 1 cup of the cream sauce to the bottom of the dish and spread evenly. Place 4 lasagna noodles on the sauce, overlapping each noodle. Add ⅓ of the chicken, ⅓ of the sun-dried tomatoes, ⅓ of the sliced mushrooms, ⅓ of the thyme leaves and ⅓ of the chopped parsley. Cover the layer with 6 slices of the Havarti cheese. Repeat, beginning with 1 cup of the sauce for the 2nd and 3rd layer and ending with one cup of the sauce over the top. Sprinkle the reserved topping evenly over casserole.
- Spray a sheet of foil with non-stick oil and cover the top of the casserole lightly. Transfer to the middle of the oven and bake for 30 minutes. Remove the foil and bake an additional 20-25 minutes until the cheese and sauce has begun to bubble up around the edges and the top is a golden brown.
- Transfer the lasagna to a wire rack and let stand for 20-30 minutes before serving. Sprinkle with additional thyme and parsley when ready to serve.
Measure the tomatoes into a fine-mesh sieve and drain off the oil. I like to run warm tap water over the drained tomatoes to further remove excess oil. Spread the drained tomatoes onto a thick layer of paper towels and cover with additional paper towels and blot off excess moisture/oil.
Dried tomatoes may be substituted by rehydrating them.