Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 tablespoon butter, unsalted
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 tablespoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 ounces lasagna noodles, cooked according to box directions
- 1 pound cooked chicken, shredded or sliced thin
- 8 ounces frozen or canned artichokes, quartered
- 8 ounces white button mushrooms, quartered
- 1/4 cup frozen sweet corn kernels, thawed
- 15 ounces Ricotta cheese, low-fat
- 3 ounces Mozzarella cheese, shredded
- 3 ounces Parmesan cheese, grated
Preparation:
In a small sauce pan over medium heat, add the butter and flour. As the butter melts, whisk it together with the flour. Continue to stir over medium heat for about 1 minute. Add about a 1/4 cup of milk to the pan and whisk vigorously to remove any lumps. Add the remaining milk, mix well, and continue to cook until mixture thickens slightly (about 3 minutes). Stir in the thyme, salt, and pepper.
Set aside a 1/4 cup of the mozzarella and parmesan cheeses for later. In a small bowl, stir together the ricotta and the remaining mozzarella and parmesan cheeses.
Add a small amount of sauce to the bottom of a baking pan, 9 x 13 x 2 inches (or similar). Place lasagna noodles in a single layer on the bottom to cover. Spread half of the ricotta mixture evenly over the noodles. Place 1/2 of the artichokes, chicken, mushrooms, and corn evenly over the ricotta. Pour 1/3 of the white sauce over this and spread evenly with a wooden spoon or spatula.
Top with another layer of noodles and repeat previous step.
Top with final layer of noodles. Pour the remaining white sauce over the noodles and spread evenly with spoon. Top lasagna with the reserved mozzarella and parmesan.
Place in oven and bake for 50 to 60 minutes until top is golden brown and lasagna begins to bubble. Let cool for about 5 minutes before cutting. Serve alone or with a nice crunchy salad.
