I'd never worked with the "no bake" lasagna noodles before this, but they sure are easy to work with. It also looks more like fresh made pasta.
Ingredients:
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) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)
Directions:
Preheat oven to 350-degrees.
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.
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 Parmesan cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.
Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
Yield: 8 servings
Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber
Source: Cooking Light and Elizabeth's Edible Experience
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) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)
Directions:
Preheat oven to 350-degrees.
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.
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 Parmesan cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.
Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
Yield: 8 servings
Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber
Source: Cooking Light and Elizabeth's Edible Experience
2 comments:
Yum, Yum............I just made it with my leftover Easter ham and roast chicken in the fridge. It smells so goooood.
Remembering....
I'd never have thought to put these meats together in lasagna. Doesn't sound "Italian", but I guess lasagna doesn't have to be the normalkind with tomato sauce,etc. It does look good!
Illu!
Post a Comment