For the sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
3 eggs
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
pinch of nutmeg
pinch ground red pepper
For the rest:
lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 cups diced chicken
1 bag frozen broccoli cuts
1/4 cup parsley
1 lb. mozzarella, sliced thin
1/4 cup parmesan cheese, grated
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in 1/2 cup Parmesan cheese and 1/2 teaspoon salt, pinch of nutmeg and ground red pepper.
Cook noodles. Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 minutes until tender. Add parsley.
Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese and sprinkle with Parmesan. Freeze. To serve: Defrost in refrigerator 24-36 hours. Bake 350F for 50 min, until bubbly.
Contributed by - Hannah
Photo Party Favors Home
Back to Recipe Index
Photo Party Favors located at www.photo-party-favors.com holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please do not contact us with questions about the recipe. If the email address of the person who submitted the recipe is noted, you may direct questions to that person.