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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
6 tablespoon(s) butter, divided |
1/4 cup(s) all-purpose flour |
2 cup(s) milk |
1 cup(s) chicken broth |
3 eggs, beaten |
3/4 cup(s) grated parmesan cheese, divided |
1 teaspoon(s) salt, divided |
pinch ground nutmeg |
pinch cayenne pepper |
1 cup(s) chopped onion |
2 garlic cloves, minced |
1 1/4 pound(s) boneless skinless chicken breasts, cut into thin strips |
1 16-ounce package(s) frozen broccoli cuts |
1/2 cup(s) shredded carrot |
1/4 cup(s) minced fresh parsley |
1/4 teaspoon(s) white pepper |
9 lasagna noodles, cooked and drained |
1 pound(s) thinly sliced part-skim mozzarella cheese |
Directions:
1. • In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside.
2. • In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper.
3. • In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan.
4. • Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
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