Chicken and Broccoli Lasagna
Ingredients:
9 lasagna noodles
4 boneless chicken breasts, cut into small cubes
12 ounces frozen broccoli, thawed
8 ounces shredded mozzarella cheese
1 cup grated parmesan cheese
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon plus 1 tablespoon salt
1 cup chicken broth
1 and 1/2 cups full fat milk
1 teaspoon dried basil
2 teaspoons olive oil
5 tablespoons butter
5 teaspoons flour
Instructions:
Bring a large pot of water to a boil. Add salt and noodles. Cook for 7 to 8 minutes until tender. Drain and rinse with cold water to prevent sticking. Set aside.
In a medium skillet, heat the olive oil and cook the chicken until fully cooked. Add the broccoli, onion, and garlic and cook until the onions are translucent. Remove from heat and set aside.
In another saucepan, melt the butter and beat in the flour. Cook for 1 minute. Add the chicken broth and milk and whisk continuously until the sauce begins to thicken. Cook until the sauce coats the back of a spoon.
Remove from heat and add basil, salt, parmesan cheese, and 1/4 cup of mozzarella cheese.
Add the chicken mixture to the sauce and mix well.
To assemble, lightly grease a 9 by 13 inch baking dish. Place a layer of noodles, spread a good layer of the sauce mixture on top, and sprinkle with one quarter of the remaining cheese.
Repeat for a second layer, ending with a final layer of noodles. Pour any remaining sauce on top and sprinkle with the remaining cheese.
Bake at 375 degrees Fahrenheit for 30 minutes or until golden brown and bubbling.
