Chicken Lasagna

From: Debby Blackburn

9 lasagna noodles

2 tsp olive oil

1 large red onion

1 carrot, finely chopped

4 garlic cloves, minced

3/4 lb chicken breasts, cut into small pieces

2 1/2 c canned crushed tomatoes

1/2 tsp dried rosemary

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

1 3/4 c milk

3 T flour

1/4 c grated Parmesan cheese

1. In a large pot, cook noodles. Transfer to bowl of cold water to prevent sticking.

2. In a skillet, heat oil. Add onion, carrot, and garlic. Cook til soft.

3. In a food processor, process chicken until coarsely ground. Add chicken to skillet and lightly cook.  Stir in tomatoes, rosemary, salt, 1/4 tsp pepper, and red pepper flakes. Bring to boil, reduce to simmer and cook uncovered for 5 min to blend flavors.

4. Preheat oven to 400. In med saucepan, whisk milk into flour and cook over me heat, stirring frequently until slightly thickened, about 5 min. Stir in remaining 1/4 tsp pepper.

5. Spray 9inch dish. Dividing ingredients evenly, built lasagna in three layers: noodles, chicken sauce, white sauce, Parmesan.  Bake for 20 min or until bubbling.