Broccoli And Carrot Chicken Lasagna

Name: Broccoli And Carrot Chicken Lasagna
Ingredients: 6 tablespoons butter, divided; 1/4 cup all-purpose flour; 2 cups milk; 1 cup chicken broth; 3 eggs, beaten; 3/4 cup grated Parmesan cheese, divided; 1 teaspoon salt, divided; Pinch each ground nutmeg and cayenne pepper; 1 cup chopped onion; 2 garlic cloves, minced; 1-1/4 pounds boneless skinless chicken breasts, cut into thin strips; 1 package (16 ounces) frozen broccoli cuts; 1/2 cup shredded carrot; 1/4 cup minced fresh parsley; 1/4 teaspoon white pepper; 9 lasagna noodles, cooked and drained; 1 pound thinly sliced part-skim mozzarella cheese

17 ingredients

4 steps

Ingredients

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
3 eggs, beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch each ground nutmeg and cayenne pepper
1 cup chopped onion
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 package (16 ounces) frozen broccoli cuts
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon white pepper
9 lasagna noodles, cooked and drained
1 pound 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.