3/4 lb. lasagna noodles
1 (28 oz.) can plum tomatoes
1 lb. skinless, boneless chicken thighs
1 red onion, chopped
2 1/2 tbsp. butter
3 tbsp. flour
1 1/2 tbsp. minced fresh tarragon or 1 1/2 tsp. dried tarragon
3 tbsp. chopped fresh basil or 1 tsp. dried basil
2 tbsp. chopped fresh thyme leaves or 2 tsp. dried thyme
1 c. chicken stock
1 1/2 c. heavy cream or milk
3 carrots, sliced
1 c. frozen peas
2 tbsp. chopped fresh parsley
Salt & pepper
3/4 lb. Mozzarella, grated

Cook noodles in boiling salted water until almost done. Drain and rinse in cold water. Transfer to baking sheet to lay flat; cover with plastic wrap. Drain and halve the tomatoes. Squeeze out all excess juice. Cut chicken into bite-size cubes. Cook onion in butter in large pan until softened, about 2 minutes. Add flour and stir over low heat for 1 minute. Stir in dried herbs.

Slowly add stock and cream. Boil 1 minute. Add carrots and cook for 5 minutes. Add chicken and cook through, about 5 minutes. Stir in peas and fresh herbs, season with salt and pepper and remove from heat.

Spoon enough sauce from the chicken mixture to cover the bottom of a 10 x 12 inch baking pan. Use 1/3 of noodles to make a layer and pour in 1/2 of chicken mixture. Top with tomatoes. Distribute 1/4 of Mozzarella over all. Top with a second noodle layer. Spread with another chicken layer. Distribute another 1/4 of cheese over chicken. Top with a final noodle layer. Sprinkle with remaining cheese. Cover with foil and bake in 375 degree oven until bubbling, about 40 minutes. Uncover and brown in broiler, about 5 minutes. Let stand 5 to 10 minutes before serving. Serves 6.