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Ingredients
0.5 teaspoon pepper black divided freshly ground
8 ounces deli honey ham fat-free 96% divided thinly sliced chopped
2 cups fat-skimmed beef broth fat-free
1.5 ounces flour all-purpose
0.3 cup parsley fresh chopped
8 ounces lasagne pasta sheets divided
3 cups milk 1% low-fat
6 ounces parmesan cheese divided freshly grated
1 pound chicken breast boneless skinless divided cut into bite-sized pieces,
Equipment
bowl
frying pan
oven
whisk
baking pan
aluminum foil
slotted spoon
Directions
Preheat oven to 35
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 cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13 x 9-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 and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce.
Sprinkle evenly with remaining 1/2 cup cheese.
Cover with foil very lightly coated with cooking spray; bake at 350 for 30 minutes.
Remove and discard foil; bake 10 minutes or until the cheese lightly browns.
Sprinkle with parsley, if desired.
Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensive and uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australian shiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($1
is a simple blast of berriness with a soft texture. -Karen MacNeil
