Sunday, April 4, 2010

Chicken and Ham Lasagna

My own recipe. This is time consuming to make, but it's worth it. It's a great meal for a special occasion.

8 ounces lasagna noodles
½ stick butter
1 tablespoon minced onion
1 clove garlic, minced
1/3 cup flour
2 cups chicken broth
1 cup half and half
1 cup freshly grated Parmesan cheese, divided
salt and ground pepper to taste
dash nutmeg
1 tablespoon sugar
½ pound fresh mushrooms, sliced and sautéed in butter
1 bunch fresh asparagus, blanched
2 cups cubed cooked chicken
1 ½ cups shredded Swiss cheese
6 ounces thinly sliced, deli-style cooked ham
2 cups fresh bread crumbs
2 tablespoons melted butter

Cook noodles according to package directions; drain off most of cooking water; replace part with cold water to stop cooking and set aside until needed.
In saucepan melt butter; sauté onion, and garlic, then blend in flour and cook until light golden. Gradually stir in broth and cream; cook and stir until bubbly.
Remove from heat. Stir in ½ cup Parmesan cheese, salt, pepper, nutmeg and sugar.
In greased 13 x 9 baking dish, layer three or four drained noodles to cover bottom. ON top of noodles layer mushrooms, asparagus, chicken, cheese and about one third of the cream sauce. Top with ham, another layer of noodles and remaining cream sauce. Sprinkle with remaining Parmesan cheese.
Combine the bread crumbs with the 2 tablespoons melted butter and sprinkle over the top of the lasagna.
Bake in a 350 oven for about 35 minutes or until heated through. Let stand 10 minutes before cutting.