 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina Ingredients:
3/4 pound fresh mushrooms, sliced |
1 large onion, chopped |
1 large green pepper, chopped |
1/4 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
1-2/3 cups milk |
1 can (14-1/2 ounces) chicken broth |
1 package (16 ounces) frozen chopped broccoli, thawed and drained |
2/3 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon white pepper |
1/8 teaspoon ground nutmeg |
12 lasagna noodles, cooked and drained |
2 cups cubed fully cooked ham |
2 cups (8 ounces) shredded swiss cheese |
2 cups cubed cooked chicken |
Directions:
1. In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
2. Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
3. Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
|
|