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Chicken and Broccoli Lasagna

  For the sauce:
  4 tablespoons butter
  4 tablespoons flour
  2 cups milk
  1 cup chicken broth
  3 eggs
  1/2 cup parmesan cheese, grated
  1/2 teaspoon salt
  pinch of nutmeg
  pinch ground red pepper

  For the rest:
  lasagna noodles
  2 tablespoons butter
  1 cup chopped onion
  1 teaspoon minced garlic
  1 1/2 cups diced chicken
  1 bag frozen broccoli cuts
  1/4 cup parsley
  1 lb. mozzarella, sliced thin
  1/4 cup parmesan cheese, grated

    Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in 1/2 cup Parmesan cheese and 1/2 teaspoon salt, pinch of nutmeg and ground red pepper.

    Cook noodles. Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 minutes until tender. Add parsley.

    Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese and sprinkle with Parmesan. Freeze. To serve: Defrost in refrigerator 24-36 hours. Bake 350F for 50 min, until bubbly.

    Contributed by - Hannah

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