Chicken and Ham Lasagna

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Registered: 06-22-2000
Chicken and Ham Lasagna
Wed, 11-28-2007 - 8:29pm

I made this tonight and received rave reviews from my family.  It's from Cooking Light; I cut and pasted the recipe below, but noted my modifications in color.


Chicken-Ham Lasagna



Rating:





  • Ingredients


2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided (I used pre-cooked chicken to save time)
3 cups 1% low-fat milk (skim milk)
1/3 cup all-purpose flour (about 1 1/2 ounces) (WW flour)
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
 Cooking spray
12 no-cook lasagna noodles (8 ounces), divided (WW lasagna noodles, cooked according to package directions)
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
 Chopped fresh parsley (optional)



PreparationPreheat 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.



Yield

8 servings





Nutritional Information

CALORIES 260(24% from fat); FAT 7g (sat 3.7g,mono 2g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 57mg; CALCIUM 295mg; SODIUM 740mg; FIBER 0.8g; IRON 1.9mg; CARBOHYDRATE 18g


Courtney A. Sparks ,

Cooking Light, JANUARY 2006
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