Tuesday, June 2, 2009

Thinking outside of the box

I wanted lasagna. I mean, I REALLY wanted lasagna. It's super heavy in calories. My solution? Find a light lasagna in my cooking light cookbook. Bingo!

This is a white sauce lasagna with ham and chicken in it. Delicious and easy.

Give it a whirl-

Here's to you and your culinary adventures, friend. Cheers!

Ham and Chicken Lasagna
Serves 4

· 1 cup fat-free, less-sodium chicken broth
· ¼ teaspoon freshly ground black pepper
· 8-10 oz canned chicken, drained and slightly shredded
· 1 1/2 cups 1% low-fat milk
· 1 heaping TBS flour
· 3 oz freshly grated Parmesan cheese
· 2 TBS chopped fresh parsley or 2 tsp dried
· Cooking spray
· 6 no-cook lasagna noodles
· 4 ounces 96% fat-free deli ham, chopped, divided
· Mozzarella to sprinkle over the top (about 1/2 cup fine shredded)


Preheat oven to 350°.

Combine milk, flour, and pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in a saucepan.

Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens slightly, stirring constantly. Remove from heat. Add cheese and parsley, stirring until cheese melts.

Combine ham and chicken.

Spread 1 ladle of sauce over bottom of a small baking dish that has been coated with cooking spray. Arrange 2 lasagna noodles over sauce. Spoon 1 to 2 ladles of sauce evenly over noodles. Top evenly with one-third ham and chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with mozzarella 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. Let set 5-10 minutes before cutting into 4 even pieces.

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