12 Lasagna noodles, wheat or white, boiled for 6 min and drained
1 stick butter
1 cup mushrooms, sliced
2 carrots, diced or shredded
1 cup broccoli, cut into florets
½ cup flour
2 cups chicken broth
2 ½ cups milk
½ cup sherry (best) or white wine (not as flavorful)
2+ cups grated mozzarella
1 cup Five cheese Italian blend
¾ cup ricotta cheese
2 dashes nutmeg
White pepper to taste
1/2 tsp garlic powder
2 cups cooked diced ham( or cooked chicken or turkey)
In large saucepan, melt butter. Add suggested veggies (or switch them out with what you prefer). Simmer for about 2 min. Add flour, chicken broth, milk and sherry. Bring to a simmer and add 1 cup mozzarella. The mixture should begin thickening once the cheese is melted. Add nutmeg and white pepper.
While sauce is cooking, mix ricotta with one egg and 1/2 tsp garlic powder, set aside with the cooked noodles.
If your sauce doesn’t seem thick enough, add another half cup cheese. (You do not want it super thick, because it will thicken more in the oven. If you over thicken now, the end result will be a dry lasagna.) Add ham, stir to blend and remove from heat.
Assembly: Place enough sauce in the bottom of a deep oblong casserole dish to cover the bottom. Begin to layer. Lay 3 noodles side to side, enough sauce to cover the noodles, 1/3 of the ricotta/egg mixture, more mozzarella, ¼ of the Five cheese blend. Continue layering. You should end up with enough sauce to pour remainder over the top, making sure all noodles are completely covered. Add last of grated cheeses. Cover with foil.
Bake at 375* for 30 min. Remove foil and continue baking approx 15 min. or until browned and bubbly. Remove from oven, cover with foil and let sit for 10-15 min before cutting.
Serve with salad and your homemade Italian bread.
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By Tika for CHEW WANNA EAT?