Lasagna Blanca

Ease of preparation rating: Medium

Yield: 4 servings

Ingredients:

500g pre-cooked lasagna sheets

2 cups (480ml) shredded chicken breast

1 cup (240ml) peas

½ cup (120ml) diced and blanched carrots

2 cups (480ml) mozzarella

½ cup (120ml) Parmigiano Reggiano, grated

4 cups (1L) chicken broth

Method:

Preheat oven to 350^oF (180^oC).

In large oven-safe dish, layer lasagna sheets to cover the entire surface of dish.

Add ¼ each of chicken, peas, carrots, mozzarella and Parmigiano Reggiano.

Repeat process until you reach the top of dish, finishing with a final layer of pasta and cheese.

Fill ½ of baking dish with chicken broth.

Cover dish with aluminum foil and bake for approximately 30-40 minutes, until pasta is cooked.

Remove foil from dish and broil on high for 5 minutes.