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“This comes from Nadine's Restaurant in Lexington, Kentucky. This recipe does call for chicken base, which is a thick paste sold in plastic tubs in the refrigerator or freezer section of specialty markets. Also, because this is a 4 layer lasagna (4 noodle layers), the thinner, no pre-cooking needed style noodles work best.”

Ingredients Nutrition


  1. In a skillet, heat the oil over medium high heat.
  2. Add the diced chicken and cook until it just begins to brown, about 5-8 minute.
  3. Add the mushrooms, toss to combine, and set aside.
  4. In another pan over medium heat, bring the cream to a simmer.
  5. Stir in the chicken base.
  6. When chicken base has dissolved, whisk in the grated Parmesan cheese until melted.
  7. 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.
  8. In another bowl, combine the ricotta cheese and the eggs.
  9. Stir in the cubed provolone.
  10. Heat the oven to 400ºF.
  11. Assemble the lasagna in a 9x11" lasagna pan.
  12. Ladle in just enough sauce to cover the bottom of the pan.
  13. Add a layer of no-cook lasagna noodles.
  14. Top noodles with a thin layer of the sauce.
  15. Then layer half of the ricotta mixture.
  16. Add another layer of noodles.
  17. Another thin layer of sauce.
  18. Now add all of the chicken and mushrooms in a layer.
  19. Cover that with another layer of noodles.
  20. Ladle in more sauce over that noodle layer.
  21. Top with the rest of the ricotta mixture.
  22. One more layer of noodles is finally topped by the rest of the sauce.
  23. Cover with foil and bake for 25 minute.
  24. Remove the foil and bake for a few min more if you want the top to brown a little more.

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