Chicken-Ham Lasagna

To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 24%
  • Fat: 7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.9g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Cholesterol: 57mg
  • Iron: 1.9mg
  • Sodium: 740mg
  • Calcium: 295mg

Ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
  • 3 cups 1% low-fat milk
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley
  • Cooking spray
  • 12 no-cook lasagna noodles (8 ounces), divided
  • 8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
  • Chopped fresh parsley (optional)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil
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