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Chicken & Broccoli Lasagna

Serves: 8

   Sauce:
   4 tablespoons butter or margarine
   4 tablespoons flour
   2 cups milk
   1 cup chicken broth
   3 eggs
   1/2 cup grated parmesan cheese
   1/2 teaspoon salt
   Pinch nutmeg
   Pinch ground red pepper
   9 lasagna noodles
   2 tablespoons butter
   1 cup onions, chopped
   1 teaspoon minced garlic
   1 1/2 cups chicken, diced
   1 (16-ounce) bag frozen broccoli cuts, thawed
   1/4 cup parsley, fresh, chopped
   1 pound mozzarella cheese, thinly sliced
   1/4 cup grated parmesan cheese

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Sauce: In a saucepan melt butter. Whisk in flour. Cook, stirring constantly 1 minute, or until smooth and bubbly. Whisk in the milk slowly to form a smooth mixture. Whisk in the broth. Cook, stirring constantly, until thick.

In a separate bowl, beat the eggs. Add a small amount of sauce to warm up the eggs. Pour warmed egg mixture into remaining sauce. Stir in parmesan cheese, salt, pepper, nutmeg and red pepper.

Cook lasagna noodles al dente; drain.

In a skillet, melt butter. Add onion, garlic, and chicken and sauté until tender and chicken is cooked through. Stir in broccoli and cook for 5 minutes until tender. Add parsley.

In a greased 9 x 13-inch pan, layer the 1/3 of the sauce, mozzarella slices, 3 lasagna noodles, 1/3 chicken mixture. Repeat two more times, finishing with parmesan cheese. Label and freeze.

To serve, thaw and bake at 350° F. for 50 minutes or until bubbly.


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