Ingredients
4 tbsp. butter
4 tbsp. flour
2 c. lowfat milk
1 c. chicken broth
3 whole Large eggs
1/2 c. grated Parmesan cheese
1/2 teaspoon salt
Healthy pinch of grnd red pepper & grnd nutmeg
Method
Sources
📖
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
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CUSTARD: Heat butter, stir in flour over low heat till smooth and golden brown. Stir in lowfat milk, whisk over medium heat till smooth. Stir in chicken broth. Cook, whisking, till mix boils and is thick and smooth. Beat Large eggs in separate bowl, whisk sauce into Large eggs, return to saucepan. Let stand off heat. Stir in cheese, season with salt, red pepper and nutmeg. Cook lasagne noodles, let stand in cold water till ready to use. Saute/fry onions, garlic; add in chicken, mushrooms, steam or possibly cook broccoli till tender. Mix all together with parsley and seasonings. Heat oven to 350 degrees. In a shallow 9 x 13 inch shallow baking dish spoon 1/2 custard into bottom, arrange 5 noodles overlapping slightly, arrange 1/2 chicken and broccoli mix over noodles. Drizzle with 1/2 c. custard. Add in a layer of 1/3 Mozzarella. Sprinkle 1 Tbsp. of Parmesan cheese. Do same with 2nd layer. Top with remaining noodles, arrange Mozzarella on top. Pour custard over top, letting it seep down. Sprinkle remaining Parmesan. Bake approximately 50 min. Let stand 15 min before serving.