Ingredients
12 uncooked lasagna noodles2 tablespoons cornstarch1 can (12 ounces) evaporated milk2 cups chicken broth1 can (8 ounces) tomato sauce1/2 cup grated Parmesan cheese2 garlic cloves, minced2 teaspoons Dijon mustard1/2 teaspoon dried basil1/4 teaspoon ground nutmeg1/8 teaspoon cayenne pepper2 cups cooked chicken strips (12 ounces)24 cherry tomatoes, thinly sliced1 cup shredded cheddar cheesePaprika and minced fresh parsley
Preparation
Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
Drain noodles. Spread 1/4 cup sauce into a greased 13x9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce.
Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley.
