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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.Lisa Reilly, Kingston, Massachusetts Ingredients:
6 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
1 cup chicken broth |
3 eggs, lightly beaten |
3/4 cup grated parmesan cheese, divided |
1 teaspoon salt, divided |
pinch ground nutmeg |
pinch cayenne pepper |
1 cup chopped onion |
1 garlic clove, minced |
2 cups diced cooked chicken |
1 package (16 ounces) frozen chopped broccoli, thawed and drained |
1/2 cup shredded carrot |
1/4 cup minced fresh parsley |
1/4 teaspoon pepper |
15 lasagna noodles, cooked and drained |
4 cups (16 ounces) shredded 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. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside.
2. In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13-in. x 9-in. baking dish.
3. Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese.
4. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 12 servings.
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