Chicken Lasagna

Ingredients

8 Lasagna noodles
2 cups cooked chicken, diced
1/2 cup onions, diced
2 garlic cloves, minced
1 cup carrots, diced
1 cup zucchini cini, diced
1 cup asparagus, diced
2 cups Ricotta cheese
1/4 grated Parmesan cheese
3 tbsp olive oil
minced parsley
1 egg yolk
salt
pepper

Cooking Tools

Medium skillet

Baking dish

Large Pot

Medium pot

Directions
Preheat oven 350 Degrees F. Cook lasagna noodles according to directions. Wipe off any moisture before spreading ingredients.  Heat olive oil and saute vegetable and garlic until slightly tender then add cooked chicken, salt and pepper to taste and set aside. Mix Ricotta, egg yolk and grated Parmesan cheese. Spread cheese mixture evenly among each cooked lasagna noodles.  Evenly layer sautéed ed vegetables & chicken on the cheese layer and roll.  Place each roll in a baking sheet and top with the Bechamel sauce and bake in the oven for 40 minutes. garnish with minced parsley.
Serves 4

Bechamel Sauce

Ingredients

1 stick butter

2 tbsp flour

2 cups of milk

salt

grated Parmesan cheese for topping

Directions

Melt butter in a pot on medium low heat, do not brown the butter.  whisk in flour and cook for additional 2 minutes. Pour in the milk and whisk until the flour dissolves into the milk, raise cooking temperature to medium and continue to whisk until the milk thickens. Salt to taste.