Chicken and Ham Lasagna
¾ lb fresh mushrooms, sliced
1 large onion, chopped
1 green pepper, chopped
¼ cup butter
½ cup all purpose flour
2 cups milk
1 can chicken broth (or homemade)
1 lb frozen chopped broccoli, thawed and drained--well chopped
2/3 cup grated Parmesan cheese
Salt and pepper ( I always use Chef Tess All purpose Seasoning )
Dash of nutmeg
12 oven ready lasagna noodles
2 cups cubed fully cooked ham
2 cups (8 oz) shredded Swiss cheese
2 cups cubed cooked chicken
In a large skillet, saute the mushrooms, onion, and green pepper in the butter until tender. Stir in the flour until blended. Gradually add milk and broth. Bring to a boil and cook and stir for 10 minutes. Remove from heat. Stir in the broccoli, salt pepper and nutmeg.
Spread 2 cups of the broccoli mixture in a greased 13 inch by 9 inch by 2 inch casserole dish. Top with 4 noodles. Overlapping if needed. Layer with 2 cups broccoli mixture, 1 ½ cup ham, 2/3 cup Swiss cheese, ,four noodles. 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese four noodles and remaining broccoli mixture, Swiss cheese and ham.
Cover tightly with foil and freeze.
Defrost in the fridge 24 hours. Place defrosted lasagna in the oven and bake 350 degrees 45 minutes, covered with foil. Remove from oven. Let sit 15 minutes before cutting.
Yield 12 servings. May divide into loaf pan size casseroles for smaller families.