Chicken Lasagna

1/2 one pound lasagna (uncooked)
1 12 oz. can evaporated milk
2 T cornstarch
2 C chicken broth
1/2 C grated parmesean cheese
1/4 C white wine
2 T dijon mustard
2 t tomato sauce
2 cloves garlic (minced)
1/2 t basil leaves crushed
1/4 t ground nutmeg
1/8 t. ground red pepper
2 C cooked chicken torn in small pieces
6 cherry tomatoes thinly sliced
1 C. American cheese
Hungarian Sweet paprika

Prepare lasagna according to directions, and drain.
In large sauce pan, blend milk and cornstarch. Wisk in chicken broth, parmesan cheese, wine, mustard, tomato sauce, garlic, basil, nutmeg and red pepper. Stirring until thickened and bubble. Remove from heat. Reserve 1 1/4 Cup. Stir in Chicken and tomato slices into the remaining sauce. In a 9 X 13 baking dish, spoon reserved sauce. Layer 1/3 lasagna and 1/2 chicken sauce repeat ending with lasagna. Top with American cheese and paprika. Bake covered in oven at 350 for 35 to 40 minutes. Let stand for 10 minutes before cutting.

Carol Sturdivant
Atkinson NE 68713