Ingredients
6 tablespoons butter, divided1/4 cup all-purpose flour2 cups whole milk1 cup chicken broth3 large eggs, lightly beaten3/4 cup grated Parmesan cheese, divided1 teaspoon salt, dividedPinch ground nutmegPinch cayenne pepper1 cup chopped onion1 garlic clove, minced2 cups diced cooked chicken1 package (16 ounces) frozen chopped broccoli, thawed and drained1/2 cup shredded carrot1/4 cup minced fresh parsley1/4 teaspoon pepper15 lasagna noodles, cooked and drained4 cups shredded part-skim mozzarella cheese
Preparation
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.
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 13x9-in. baking dish.
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.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
