¾ lb. fresh mushrooms, sliced
1 large onion, chopped
1 large green bell pepper, chopped
¼ cup butter or stick margarine
½ cup all purpose flour
1-2/3 cups milk
1 can (14-1/2 oz.) chicken broth
1 pkg. (16 oz.) frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
½ tsp. salt
¼ to ½ tsp. ground white pepper
1/8 tsp. ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 oz.) shredded Swiss cheese
2 cups cubed cooked chicken
Method:
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth.- Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.Spread 2 cups broccoli mixture in a greased 9" x 13" baking dish.
- Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup
- Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.Cover and bake at 350° F (176ºC)., for 35 to 45 minutes or until heated through. Let stand for 15 minutes before cutting.
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