Friday, October 3, 2008

Recipe of the Week: Yummy Layers

It's a bit of a spin off from your traditional lasagna, but I decided to take a crack at it last night and it came out awesome! I found this recipe on one of my favorite blogs, Newlywedisms by Bryn. When I told Mango what I was making for dinner he was a little unsure, but this Chicken and Ham Lasagna was super tasty! Plus, it's low in fat which was great for our diet. Here's the recipe, happy cooking everyone!

Chicken and Ham Lasagna

Serves: 8

2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8 ounces), divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (optional)

Cooking Instructions

1. Preheat oven to 350°.

2. Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

3. Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

4. Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray.

5. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.

6. Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.


karenb said...

Hi..this sounds soo good..i want to do it over the the chicken is boiled in the broth?

does the sauce become creamy?

Mango Gal said...

Yep, you boil the chicken in the broth, it actually cooks pretty fast since the chicken is cut into bite size peices and the broth is pretty hot when you put it in.

The sauce doesn't get super creamy like an alfredo sauce, but it does thicken, and the parmesean gives it a nice kick. Have fun Karen!

karenb said...