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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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a different unique , and very way to make lasagna. I have made this several times, and it is very tasty. I have had this recipe for years, I forget how I got this. Ingredients:
1 (4 ounce) can chopped mushrooms, drained |
1 large onion, chopped |
1/4 cup margarine |
1/2 cup flour |
2 teaspoons seasoning salt |
1 tablespoon white pepper |
1 tablespoon black pepper |
1 teaspoon ground nutmeg |
1 (14 ounce) can chicken broth |
2 cups half-and-half cream |
1 (3 ounce) package grated parmesan cheese |
1 (16 ounce) package frozen broccoli florets, thawed |
9 lasagna noodles, cooked, and drained |
2 cups diced ham |
1 (12 ounce) package shredded monterey jack cheese, divided |
2 1/2 cups shredded cooked chicken breasts |
Directions:
1. Saute onion, and mushrooms in margarine in a large skillet.
2. On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
3. Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
4. Gradually stir in parmesan cheese.
5. Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
6. Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
7. Gradually, pour remaining cream- broccoli mixture over cheese.
8. Bake at 350 degrees for 45 minutes, or until bubbly.
9. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.
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