Make-Ahead White Chicken Lasagna

Ingredients

• 1 tablespoon butter 
• 1 lb chicken breast boneless skinless cut into 1/2-inch pieces
• 1.5 cups bell pepper red coarsely chopped (2 medium)
• 1 cup celery finely chopped
• 0.5 cup onion chopped
• 2 cloves garlic finely chopped
• 0.5 cup chicken broth 
• 4 oz cream cheese 
• 2 cups gouda cheese shredded
• 12 oz curd cottage cheese 
• 0.3 cup basil fresh cut into thin strips
• 1  eggs beaten
• 9  lasagne pasta sheets uncooked
• 16 oz mozzarella cheese sliced
• 0.5 cup parmesan cheese grated
• 1 sprigs basil fresh chopped
• 2 cups frangelico 

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• dutch oven
• glass baking pan

Directions

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat.
2. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Reduce heat to low.
4. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted.
5. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
6. Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture.
7. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
8. Heat oven to 350°F.
9. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.
10. Garnish with basil sprigs.