Chicken or Turkey Lasagna

Chicken or Turkey Lasagna

12 cooked lasagna noodles

16oz grated mozzarella cheese (the picture shows cheddar cheese, because I didn't have any mozarella. It was still yummy!)

6 boneless, skinless chicken breasts, boiled and shredded or chopped. (Or use turkey)

8oz Frozen broccoli or spinach (I used spinach this time)

White sauce:

7 C. Milk

1 C Margarine or butter

1 C Flour

Salt & Pepper to taste

To make white sauce, melt butter in sauce pan, and stir in flour with a whisk until smooth. Add milk and whisk constantly on medium heat until it thickens, (may take several minutes). Turn off heat and it will thicken more as it cools. Set aside 2 C white sauce and 1 C cheese for the top.

Spread a few Tbsp white sauce on the bottom of a 9x13 pan.

Mix the broccoli or spinach, cheese, and chicken with remaining white sauce.

Layer from the bottom: 4 noodles, mixture, 4 noodles, mixture, 4 noodles, mixture, leftover sauce, leftover cheese.

Cover with foil and bake at 350 for 1 hour. Take foil off for the last 10-15 minutes to brown the cheese.

**Warning, this recipe tends to overflow in a regular 9x13 pan, so maybe put a cookie sheet under you pan to catch the drippings, or separate into 2 smaller baking dishes!**