chicken lasagna

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Wheat flour

  White, all-purpose, enriched, bleached

  ⅛ cup or 13g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Wonton wrappers

  (includes egg roll wrappers)

  8 wrapper, eggroll or 256g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Luncheon meat, pork and chicken, minced, canned, includes Spam Lite

  2 oz or 56g

Directions

1. Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt, and pepper. Remove from heat.
2. Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
3. Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.

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