Ingredients:
1/2 cup butter
1/2 cup flour
4 cups milk
1 (10 3/4 ounce) cans cream of chicken soup
2 lbs chicken thighs, cooked
1 cup shredded parmesan cheese
1 (14 ounce) cottage cheese
1 cup shredded mozzarella cheese
1 eggs
1 tablespoon dried basil
1 (9 ounce) no-boil lasagna noodles
Directions:
For sauce:.
In a sauce pan, melt the butter over a low heat; stir in the flour to make a roux. Add the milk in a small stream, bringing mixture to a boil. Whisk to get smooth. Add salt and pepper to taste.
Add the cream of chicken soup and simmer the sauce until thick; set aside.
For cheese filling:.
Mix together all the cheeses, egg, and basil in a bowl; set aside.
Grease a 13×9 pan. In the bottom, put 1 cup of the sauce and cover with 3 pasta sheets (make sure they do not touch each other).
Spread half of the chicken, with 1/2 cup of sauce mixed in on the pasta, and top with 3 more sheets.
Spread 1/2 of the cheese mixture over the pasta, top with 3 more sheets.
Continue layering the pasta in the same manner, ending with pasta. Now pour the remaining sauce over the pasta; sprinkle with Parmesan.
Cover and bake in a 350 degree oven for 45 minutes.
Servings: 8
Time preparation: 60 min.
Time total: 105 min.