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Chicken Lasagna Divan

Yield 8-10 servings


  • 9 pieces RONZONI HEALTHY HARVEST Lasagna, uncooked
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 cups milk
  • 2 cups (8 ounces) shredded provolone cheese
  • 16 ounces frozen chopped broccoli, thawed, divided
  • 3 cups chopped cooked chicken, divided
  • 1 1/2 cups (8 ounces) chopped smoked ham
  • 3/4 cup grated Parmesan cheese, divided

How to Make It

  1. Cook pasta according to package directions. Meanwhile, in medium saucepan, melt butter. Add onion; cook until tender. Blend in flour, pepper and salt. Gradually stir in milk, blending until smooth. Heat to boiling; reduce heat. Cook until thickened, stirring frequently. Remove from heat; blend in provolone cheese until melted. Heat oven to 350°. In 13- x 9- x 2-inch baking dish, spread 1/2 cup cheese sauce. Arrange 3 pasta pieces lengthwise over sauce. Top pasta with 1 cup sauce, 2 cups broccoli, 1 1/2 cups chicken and 3/4 cup ham. Sprinkle with 2 tablespoons Parmesan cheese. Repeat layers, beginning and ending with pasta. Top with remaining sauce and cheese. Bake, uncovered, 30 minutes or until bubbly. Let stand 10 minutes before cutting.