Garlic Parmesan Lasagna
Cook Time
50
mins
Calories
313
Serving Size
10
Carbs
23.6
Fat
14.5
Protein
22.7
Photo by:
PinchOfYum.com
description
Simple, Easy, and Delicious! Meets all my criteria
ingredients
- 10-15 no-boil lasagna noodles
- 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
- 12 ounces frozen peas (or any veggies you want)
- 1/2 cup Parmesan cheese
- 1/2 cup Swiss cheese
- 1 cup water
- 1/4 cup seasoned breadcrumbs
- fresh herbs for topping
- 6 tablespoons butter
- 1 1/2 tablespoons minced garlic
- 6 tablespoons flour
- Seasoned Salt (to taste)
- 3/4 teaspoon salt
- 5 cups milk
directions
- Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, salt, and any other seasonings you like. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.
- Layer the lasagna: Grease a 9x13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes.
- Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.
submitted by Lindsay at PinchofYum.com - Full details and original recipe here!