Broccoli Chicken Lasagna

Ingredients

• 6 tablespoon(s) butter, divided
• 1/4 cup(s) all-purpose flour
• 2 cup(s) milk
• 1 cup(s) chicken broth
• 3 eggs, beaten
• 3/4 cup(s) grated Parmesan cheese, divided
• 1 teaspoon(s) salt, divided
• Pinch ground nutmeg
• Pinch cayenne pepper
• 1 cup(s) chopped onion
• 2 garlic cloves, minced
• 1 1/4 pound(s) boneless skinless chicken breasts, cut into thin strips
• 1 16-ounce package(s) frozen broccoli cuts
• 1/2 cup(s) shredded carrot
• 1/4 cup(s) minced fresh parsley
• 1/4 teaspoon(s) white pepper
• 9 lasagna noodles, cooked and drained
• 1 pound(s) thinly sliced part-skim mozzarella cheese

Preparation

1. • In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside.
2. • In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper.
3. • In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan.
4. • Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.