Creamy Chicken Lasagne

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 12 uncooked lasagna noodles
• 2 Tbsp. cornstarch
• 1 can (12 oz.) evaporated milk
• 2 cups chicken broth
• 1 can (8 oz.) tomato sauce
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 tsp. Dijon mustard
• 1/2 tsp. dried basil
• 1/4 tsp. ground nutmeg
• 1/8 tsp. cayenne pepper
• 2 ups cooked chicken strips (12 oz.)
• 24 cherry tomatoes, thinly sliced
• 1 cup (4 oz.) shredded cheddar cheese
• Paprika and minced fresh parsley

Directions

1. Cook noodles according to package directions
2. Meanwhile, in a large saucepan, combine the cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
3. Drain noodles. Spread 1/4 cup sauce into a greased 13 × 9 × 2-inch baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce. Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; Spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
4. Cover and bake at 350 degrees for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley.

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