Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'The Pastry Queen Christmas'”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350°; grease a 9 x 13 inch baking dish with butter or cooking spray.
  2. Make the sauce: in a large saute pan, heat the olive oil over medium heat.
  3. Add in onion, celery, mushrooms, red pepper, and garlic; saute until onion is translucent, about 5 minutes.
  4. Stir in parsley, salt, and pepper; remove from heat and set aside.
  5. In a large saute pan or stockpot, melt the butter over med-low heat.
  6. Whisk in the flour 1/2 cup at a time, whisking after each addition until smooth.
  7. Add the chicken stock 1 cup at a time, whisking after each addition until smooth.
  8. Increase the heat to medium and cook the sauce until it thickens to the consistency of a cream soup.
  9. Stir in the cream, Parmesan, Tabasco, salt, pepper, and nutmeg; heat until the cheese is completely melted.
  10. Stir in the sauteed vegetables and remove from the heat.
  11. In a large pot of boiling water, cook the lasagna noodles according to package directions; drain the noodles and separate them.
  12. Spread a thin layer of cream sauce over the bottom of the prepared baking dish.
  13. Layer 5 lasagna noodles on top, then layer with half of the chicken, 1 cup of jack cheese, and 1/3 remaining cream sauce.
  14. Layer 5 more noodles on top and continue with the rest of the chicken, 1 cup jack cheese, and 1/3 of the cream sauce.
  15. Layer on the last 5 noodles and cover them with the remaining cream sauce.
  16. Mix together the Parmesan and remaining cup of jack cheese.
  17. Sprinkle the cheese evenly over the top of the lasagna.
  18. Bake 30-45 minutes, until the lasagna is bubbling.
  19. Remove from oven and let stand 15 minutes before cutting and serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a