Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons butter
  • 1/2 cup finely minced onion
  • 2 cloves garlic (pressed or finely minced)
  • 1/3 cup flour
  • 2 cups low-sodium chicken broth
  • 1 2/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup freshly grated Parmesan cheese + 1/4 cup to sprinkle on top
  • 3 cups broccoli florets (chopped)
  • 2 cups cooked diced chicken
  • 1-2 cups chopped ham
  • 4 ounces mozzarella cheese (shredded)
  • 4 ounces Swiss cheese (shredded)
  • 12 no-boil lasagna noodles (see note)

Instruction

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
  • In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion has softened, 4-5 minutes.
  • Stir in the flour. The mixture will be crumbly – don’t fret! Continue to stir, cooking over medium heat, for 1-2 minutes.
  • Very slowly, pour in the chicken broth while whisking constantly and quickly, letting each addition incorporate and thicken slightly before adding more. When the broth has been added, gradually pour in the milk, whisking constantly.
  • Continue to cook the mixture until it simmers. Continue to cook, stirring constantly, until it thickens slightly, 5-10 minutes. Stir in the salt and pepper and 1/2 cup of the Parmesan cheese. Remove from the heat.
  • To assemble, spread a little bit of the sauce (about 1/3 cup) on the bottom of the prepared pan. Add a layer of noodles. Top with half of the broccoli, chicken, and cheeses. Drizzle a cup or so of the sauce over the cheese followed by half of the ham.
  • Add another layer of noodles over the ham and sprinkle the remaining broccoli, chicken and cheeses over the top. Add sauce (leaving about 1/2 cup or so for the top) followed by the remaining ham.
  • Add the final layer of noodles and spread the remaining sauce on top. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
  • Cover the dish with lightly greased aluminum foil and bake for 30-35 minutes. Uncover and bake for 10-15 minutes longer, until bubbling and the noodles are tender.
  • Remove the lasagna from the oven, tent with foil, and let sit for 10-15 minutes before serving.