8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (optional)
How to Make It
Preheat oven to 350°.
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 ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil
I just made this yesterday. My husband doesn't like marinara sauce, so this creamy one is perfect for him. I followed it exactly, except I halved the ingredients to make 4 servings since it's just two of us. There isn't enough sauce to cover the top-most layer of noodles, so I would suggest to add a little more milk and soup. Also, parmesan cheese on the top layer makes it a little leathery and crusty. Maybe a mozzarella blended with parmesan would do better. My husband loved it, only thing is, there are no veggies. I served with some slow roasted tomatoes and roasted brussel sprouts. Nice meal!
I deviated slightly and used canned chicken and ham because I was short on time. I thought this recipe was good, and I only made 4 servings because there are only 2 of us. I didn't have any problems with not having enough sauce or anything; my only issue is that I felt that the layers didn't stay together very well because they were missing some binding agent. Next time I will probably sprinkle a little mozzarella or something onto them to keep the noodles from slip sliding off of each other.
I've made this one 3 times now and other than being time-consuming, I don't have any complaints. I followed a few of the suggestions below and increased the amount of sauce to make sure I had enough. I also sauteed mushrooms, red bell pepper strips, and broccoli to add to the layers and make this a more complete meal. I figure you can't go wrong adding veggies. With so many flavors in the veggies and enough sauce to go around, this makes a really delicous dinner.
This was so good! I made it in a smaller pan because I didn't want all those leftovers. I still used 9 noodles and kept the rest of the amounts the same. I would say there was a good 6 servings. I didn't chop the ham; I just laid it over the noodles. I also grated a fair amount of nutmeg into the sauce to give it a boost in flavor. I think a little sprinkling of Swiss or grueyre [sp]would be tasty, too. Very saucy. I will make again.
After reading so many reviews that the bechamel sauce was bland and not plentiful enough, I decided to preemptively make a few changes. I added dried sage, rosemary and thyme to the broth for cooking the chicken. When combined with the bechamel ingredients to complete the sauce, it made for a very flavorful addition. Without increasing the amount of flour, I added an extra 1/4 cup of broth and 1/4 cup of milk and had plenty of sauce to complete the dish. I chose to leave the lasagna covered for the entire cooking process and -- judging from the comments about the leathery top layer -- it was a wise decision. Still ,the top layer was a little tough. Tasty, though... we'd make it again.