My family was growing tired of the traditional red sauce lasagna, so I created this delicious dish. Using rotisserie chicken is an easy and tasty time-saver.
—CAITLIN MACNEILLY UNCASVILLE, CT
PREP: 35 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 12 SERVINGS
4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1 /4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1 /4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1 1 /2 cups shredded part-skim mozzarella cheese
1 1 /2 cups shredded Parmesan cheese
1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1 /2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
3. Preheat oven to 375°. Spread 1 /2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
PER SERVING 421 cal., 25g fat ( 13g sat. fat ) , 99mg chol., 688mg sod., 18g carb. ( 5g sugars, 1g fiber ) , 31g pro.