This is a great recipe. The sauce is velvety and flavorful. Try using shredded Canadian bacon for the ham. The smokey flavor works well with the cheese.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.
|Chicken breasts; bone in, whole||3||6||9||12||15||18|
|Chicken broth||1/2 C.||1 C.||1-1/2 C.||2 C.||2-1/2 C.||3 C.|
|Lasagna noodles||1 lb.||2 lbs.||3 lbs.||4 lbs.||5 lbs.||6 lbs.|
|Ham; shredded||1/2 lb.||1 lb.||1-1/2 lbs.||2 lbs.||2-1/2 lbs.||3 lbs.|
|Parsley; fresh or dried||1 T.||2 T.||3 T.||1/4 C.||1/4 C. + 1 T.||1/4 C. + 2 T.|
|Butter or margarine||1 C.||2 C.||3 C.||4 C.||5 C.||6 C.|
|Flour||3/4 C.||1-1/2 C.||2-1/4 C.||3 C.||3-3/4 C.||4-1/2 C.|
|Milk||3 C.||6 C.||9 C.||12 C.||15 C.||18 C.|
|Heavy cream or half & half||2-1/4 C.||4-1/2 C.||6-3/4 C.||9 C.||11-1/4 C.||13-1/2 C.|
|Chicken broth; reserved||1-1/2 C.||3 C.||4-1/2 C.||6 C.||7-1/2 C.||9 C.|
|Grated Parmesan cheese||2-1/4 C.||4-1/2 C.||6-3/4 C.||9 C.||11-1/4 C.||13-1/2 C.|
Cook chicken in pan or Dutch oven with 1/2 cup broth (per recipe) and a small amount of water. Cool and cut into bite size pieces. Save broth.
Cook lasagna noodles with 1 t. salt and 1 T. oil. Drain and spread on wax paper.
Melt butter or margarine. Add flour. Cook and stir slowly. Add milk, cream or half & half, and reserved broth. Cook till boiling, stirring constantly. Add cheese and parsley.
Grease a 9×13 pan. Spread a little sauce on bottom of pan and layer noodles (about 6) sauce, chicken, ham. Repeat 3 times ending with sauce.
Freezing and Cooking Directions:
To freeze now: Wrap tightly with freezer paper OR place dish in 2-gallon freezer bag OR vacuum seal pan. Label and freeze.
To bake now and freeze later: Bake uncovered at 350 degrees for 30-35 minutes. Cool. Wrap and freeze.
To serve: For uncooked lasagna, thaw and bake covered at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. To bake from the frozen stage, add 30 minutes to the total baking time.
For pre-cooked lasagna, cover and re-heat 15-20 minutes at 350 degrees.
This makes A LOT – actually more than one 9×13 pan so I usually make 3 little pans instead of one big one.
Per Serving: 852 Calories; 45g Fat (47.5% calories from fat); 50g Protein; 61g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 1385mg Sodium.
Exchanges: 3-1/2 Grain (Starch); 5 Lean Meat; 1/2 Non-Fat Milk; 7 Fat.
Sorry, the comment form is closed at this time.