Wednesday, July 13, 2005

Chicken Lasagna

1/2 of a 1 pound package of whole-wheat lasagna noodles (regular lasagna noodles work too -- I just prefer whole-wheat)
1 (12 ounce) can of evaporated skim milk
2 tablespoons cornstarch
2 cups chicken broth
1/2 cup grated parmesan cheese
1/4 cup white wine
1 to 2 tablespoons dijon mustard
2 tablespoons tomato sauce
2 cloves garlic, minced
1 teaspoon basil
1/8 teaspoon ground red pepper
2 cups cooked chicken, shredded or just chopped
1 cup diced tomatoes
1 cup shredded mozzarella cheese

Prepare lasagna according to package directions; drain. In a large saucepan, blend together evaporated skim milk and cornstarch. Whisk in chicken broth, parmesan cheese, wine, mustard, tomato sauce, garlic, basil, and red pepper. Bring to a boil; stirring until thickened and bubbly. Remove from heat. Reserve 1-1/4 cups. Stir chicken and tomatoes into remaining sauce. Into a 13x19-inch baking dish, spoon 1/4 cup reserved sauce. Layer 1/3 the lasagna and half the chicken sauce. Repeat, ending up with lasagna. Spread on remaining 1 cup of sauce. Top with cheese. Bake, uncovered, in 350 F. oven for 35-40 minutes. Let stand 10 minutes before cutting.

Serves 8-10

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