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Broccoli and Carrot Chicken Lasagna

 Broccoli and Carrot Chicken Lasagna
When hosting a holiday buffet, consider serving this special lasagna. You can make it the night before and chill. Remove it from the refrigerator 30 min. before baking. —Carol Gaus, Itasca, Illinois
12 ServingsPrep: 20 min. Bake: 45 min. + standing

Ingredients

  • 6 tablespoons butter, divided
  • 1/4 cup King Arthur Unbleached 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

  • 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

2 of 2

Broccoli and Carrot Chicken Lasagna (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Bake, uncovered, at 350° for 45-50 minutes or until bubbly and
  • golden brown. Let stand for 15 minutes before cutting. Yield: 12
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 372 calories, 18 g fat (10 g saturated fat), 124 mg cholesterol, 696 mg sodium, 23 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.