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Ronzoni butter onion all-purpose ground black pepper salt milk Provolone cheese broccoli chicken ham Parmesan cheese
Viewed: 2 - Published at: 3 years agoIngredients
- 9 pieces RONZONI HEALTHY HARVEST Lasagna, uncooked
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 3 cups milk
- 2 cups (8 ounces) shredded provolone cheese
- 16 ounces frozen chopped broccoli, thawed, divided
- 3 cups chopped cooked chicken, divided
- 1 1/2 cups (8 ounces) chopped smoked ham
- 3/4 cup grated Parmesan cheese, divided
Method
- Cook pasta according to package directions. Meanwhile, in medium saucepan, melt butter. Add onion; cook until tender. Blend in flour, pepper and salt. Gradually stir in milk, blending until smooth. Heat to boiling; reduce heat. Cook until thickened, stirring frequently. Remove from heat; blend in provolone cheese until melted. Heat oven to 350°. In 13- x 9- x 2-inch baking dish, spread 1/2 cup cheese sauce. Arrange 3 pasta pieces lengthwise over sauce. Top pasta with 1 cup sauce, 2 cups broccoli, 1 1/2 cups chicken and 3/4 cup ham. Sprinkle with 2 tablespoons Parmesan cheese. Repeat layers, beginning and ending with pasta. Top with remaining sauce and cheese. Bake, uncovered, 30 minutes or until bubbly. Let stand 10 minutes before cutting.
