Description
Ingredients
– 12 lasagna noodles
– 3 cups cooked chicken, shredded
– 2 cups frozen peas, thawed
– 1/4 cup unsalted butter
– 3 garlic cloves, minced
– 1/4 cup all-purpose flour
– 3 cups milk
– 1 cup chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 cup breadcrumbs
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the lasagna noodles in salted boiling water until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute. Stir in the flour and cook for 1-2 minutes until lightly golden.
4. Gradually whisk in the milk and chicken broth, ensuring no lumps form. Add thyme, salt, and black pepper, and simmer until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1/2 cup Parmesan cheese.
5. Spread a thin layer of sauce on the bottom of the baking dish. Layer with noodles, chicken, peas, sauce, and mozzarella cheese. Repeat until all ingredients are used, ending with a layer of sauce and cheese on top.
6. In a small bowl, mix breadcrumbs, olive oil, and remaining Parmesan cheese. Sprinkle evenly over the top layer.
7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until the top is golden and bubbly.
8. Let rest for 10 minutes before slicing. Garnish with parsley if desired.
Notes
**Tip:** Serve with a crisp green salad and garlic bread for a hearty, comforting meal.
**Pro Cooking Tip:** Make the sauce in advance and store in the fridge for up to 2 days to save time when assembling the dish.