Chicken Parmesan Lasagna

Not for the feint of heart.

Ingredients

Parmesan Custard

  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 2 cups milk
  • 1 cup chicken broth or stock
  • 3 eggs
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp. salt, or to taste
  • Pinch of ground red pepper
  • Pinch of ground nutmeg

Lasagna

  • 15 plain lasagna noodles
  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 whole skinless, boneless chicken breasts, cut into 1/4" strips
  • Approximately 1 lb. 2" long pieces of asparagus
  • 1/2 cup shredded carrot
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste
  • 1 lb. mozzarella cheese, sliced
  • 1/4 cup Parmesan cheese, grated

Directions

Parmesan Custard

  1. Melt butter in medium sauce pan. Stir in flour over low heat until smooth and golden. About 3 minutes.
  2. Stir in milk and whisk over medium heat until smooth. About 5 minutes.
  3. Stir in chicken broth. Cook, whisking, until mixture boils and is thick and smooth. About 10 minutes.
  4. Beat the eggs in a separate bowl and gradually whisk sauce into eggs. Return mixture to saucepan and let stand off heat.
  5. Stir in cheese. Season with salt, red pepper, and nutmeg.

Lasagna

  1. Cook lasagna noodles in boiling salted water until al dente. About 12 minutes. Drain and let noodles sit in cool water until ready to use.
  2. Melt butter in a large skillet. Add onion and saute until golden. About 5 minutes. Stir in garlic. Saute 1 minute.
  3. Add chicken strips and saute over medium heat until cooked through, turning as needed.
  4. Stir in chopped pieces of asparagus and carrot. Cook, covered, over medium heat until tender. About 5 minutes. Add parsley and season with salt and pepper.
  5. Heat oven to 350°.
  6. Spoon 1/2 cup Parmesan custard into 9x13 casserole. Arrange 5 noodles, slightly overlapping, on bottom of dish. Arrange half of the chicken and asparagus mixture over noodles. Drizzle with 1/2 cup Parmesan custard. Add a layer of 1/3 of mozzarella slices. Sprinkle with 1 Tbsp. Parmesan.
  7. Arrange a second layer of lasagna noodles. Add remaining chicken and asparagus mixture, half of the remaining mozzarella, 1 Tbsp. Parmesan, and 1/2 cup Parmesan custard.
  8. Top with remaining lasagna noodles, remaining mozzarella slices and Parmesan custard. Sprinkle with remaining Parmesan.
  9. Bake until top is brown and bubbly. About 50 minutes.
  10. Let stand at least 15 minutes before serving.