Creamy Chick'n Lasagna
1 package (6 oz) Lightlife® Smart Strips® Chick'n
5 Tbsp. unsalted soy margarine, divided
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 cup sliced fresh mushrooms
1/2 tsp. dried basil
1/2 tsp. dried oregano
3 Tbsp. all-purpose flour
2 cups soy creamer
1/2 cup dry white wine (such as Pinot Blanc or Chardonnay)
3 cups Mozzarella flavor cheese alternative, divided
6 dry lasagna noodles, cooked according to package directions
3/4 cup grated Parmesan-flavor cheese alternative
Melt 2 tablespoons of margarine over medium heat. Add onions and garlic; cook 3-5 mins. until onions are translucent. Add tomatoes, mushrooms, basil and oregano. Simmer 4-6 mins. or until sauce thickens. Stir in Smart Strips® Chick’n.
Melt remaining 3 tablespoons of margarine in a medium saucepan over medium heat. Stir in flour; cook 2 minutes. Stir in creamer; cook 5-6 mins. stirring constantly, until thick and bubbly. Stir in wine; bring to a boil. Remove from heat.
Spoon 1/3 of the tomato-mushroom sauce into the bottom of a greased 9x13 inch pan. Cover with 1/3 of the white sauce. Top with 1 cup mozzarella cheese; cover with 1/2 of the lasagna noodles. Repeat. Top with final 1/3 of the tomato-mushroom sauce and white sauce and remaining 1 cup of mozzarella cheese; sprinkle with Parmesan.
Bake in a preheated 350°F oven for 40-45 mins. or until heated through and light golden brown. Let stand 15 minutes.
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