PARMESAN CUSTARD:
4 tbsp. butter
4 tbsp. flour
2 c. milk
1 c. chicken broth
3 whole eggs
1/2 c. grated Parmesan cheese
1/2 tsp. salt
Pinch of ground red pepper & ground nutmeg
LASAGNE:
15 lasagne noodles
2 tbsp. butter
1 c. chopped onion
3 garlic cloves, minced
2 whole skinless, boneless chicken breasts, cut into bite-size pieces
Chopped broccoli
Sliced mushrooms
1/4 c. chopped parsley
Basil, salt, pepper to taste
1 lb. Mozzarella cheese, sliced thin
1/4 c. grated Parmesan cheese
CUSTARD: Melt butter, stir in flour over low heat until smooth and golden. Stir in milk, whisk over medium heat until smooth. Stir in chicken broth. Cook, whisking, until mixture boils and is thick and smooth. Beat eggs in separate bowl, whisk sauce into eggs, return to saucepan. Let stand off heat. Stir in cheese, season with salt, red pepper and nutmeg.
Cook lasagne noodles, let stand in cool water until ready to use. Saute onions, garlic; add chicken, mushrooms, steam or cook broccoli until tender. Mix all together with parsley and seasonings. Heat oven to 350 degrees.
In a shallow 9 x 13 inch shallow baking dish spoon 1/2 custard into bottom, arrange 5 noodles overlapping slightly, arrange 1/2 chicken and broccoli mixture over noodles. Drizzle with 1/2 cup custard. Add a layer of 1/3 Mozzarella. Sprinkle 1 tablespoon of Parmesan cheese. Do same with 2nd layer. Top with remaining noodles, arrange Mozzarella on top. Pour custard over top, letting it seep down. Sprinkle remaining Parmesan. Bake approximately 50 minutes. Let stand 15 minutes before serving.
