CREAMY CHICKEN CAESAR LASAGNA

CREAMY CHICKEN CAESAR LASAGNA

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INGREDIENTS

For the sauce

2 tablespoons butter
3 tablespoons flour
1½ cups milk
4 ounces light cream cheese
½ teaspoon salt
ground black pepper to taste
½ cup Caesar Salad dressing (recipe below)
½ cup Parmesan cheese

For the lasagna

9 lasagna noodles
3 cups cooked, shredded chicken
3 cups Mozzarella cheese
3 cups chopped spinach or kale
½ cup sun dried tomatoes packed in oil

INSTRUCTIONS

FOR THE CAESAR SALAD DRESSING

• In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.

ASSEMBLING

• Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cream cheese, Parmesan, and Caesar dressing until smooth and creamy. Taste and adjust as necessary.
• Cook the lasagna noodles according to package directions. Add the chicken to the sauce mixture and keep over medium low heat.
• Grease a 9x13 pan and preheat the oven to 375 degrees. Cover with 3 lasagna noodles. Top with ½ the chicken mixture, 1½ cups kale, ¼ cup sundried tomatoes, and 1 cup mozzarella. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese.
• Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting.

Source: http://pinchofyum.com/creamy-chicken- caesar-lasagna
http://www.foodnetwork.com/recipes/caesar-salad- recipe5.html
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