Chicken and Broccoli in Parmesan Custard Lasagna Recipe
This is a tasty Mexican beef & flour tortilla lasagna recipe you'll make again and again.
Chicken and Broccoli in Parmesan Custard Lasagna Recipe Ingredients
Parmesan Custard ingredients:4 tablespoons butter
4 tablespoons plain/ all-purpose flour
2 cups milk
1 cup chicken broth/ stock
3 eggs
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
pinch ground paprika
pinch ground nutmeg
Lasagna ingredients:
9 'instant' lasagna noodles/ sheets
500g chicken breasts (approx 2 breasts) skinless & boneless, diced into bite-sized pieces
500g broccoli, cut into small bite-sized pieces
500g Mozzarella cheese, sliced thinly
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 cup carrot, grated
1 onion, chopped
1 clove garlic, minced or finely diced
1/4 cup flat-leaf (Italian) parsley, roughly chopped
salt and pepper to taste
Chicken and Broccoli in Parmesan Custard Lasagna Recipe Directions
Start with the Parmesan Custard...
Melt butter in a saucepan.
Stir in flour over a low heat until the mixture is smooth (approx 2 minutes).
Stir in milk and whisk mixture over a medium heat until smooth (approx 4 minutes).
Stir in chicken broth/ stock.
In a bowl, beat the eggs.
Gradually whisk the eggs into the Parmesan & milk mixture ('Parmesan Custard').
Let the custard stand off the heat.
Stir in cheese.
Season with salt, paprika and nutmeg.
Melt 2 tablespoons of butter in a large skillet.
Add the onion and saute until golden.
Stir in garlic and saute for 1 minute.
Add chicken and saute over medium heat until cooked through, turning frequently.
Stir in broccoli and carrot.
Cook - covered - over a medium heat until vegetables are just tender (approx 5 minutes).
Add parsley and salt & pepper to taste.
Heat oven to 350 degrees F.
Have your baking dish (approx 9x13 inch) handy.
Scoop 1/2 cup of Parmesan Custard into the dish.
Top with a layer of instant lasagna noodles/ sheets.
Scoop about half the chicken and brocolli mixture over the noodles.
Add 1/2 cup of Parmesan Custard to the top of the chicken and broccoli mixture.
Add a layer of one-third of the Mozzarella slices.
Sprinkle with 1 tablespoon of the Parmesan.
Arrange a second layer of 3 slightly overlapping lasagna noodles on top.
Scoop on the remaining chicken and broccoli mixture.
Add half of the remaining Mozzarella plus 1 tablespoon of the grated Parmesan.
Scoop on 1/2 cup of the Parmesan Custard.
Top with the remaining lasagna noodles/ sheets.
Arrange the remaining lasagne noodles on top.
Place the last Mozzarella slices on top and carefully pour the last of the Parmesan Custard over the top.
Sprinkle with the remainder of the grated Parmesan.
Bake at 350 degrees F until the top is browned and bubbly (approx 50 minutes).
Allow lasagna to stand for at least 15 minutes before cutting and serving.