Chicken and Broccoli Lasagna

For the sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
3 eggs
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
pinch of nutmeg
pinch ground red pepper

For the rest:
lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 cups diced chicken
1 bag frozen broccoli cuts
1/4 cup parsley
1 lb. mozzarella, sliced thin
1/4 cup parmesan cheese, grated

Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in 1/2 cup Parmesan cheese and 1/2 teaspoon salt, pinch of nutmeg and ground red pepper.

Cook noodles. Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 minutes until tender. Add parsley.

Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese and sprinkle with Parmesan. Freeze. To serve: Defrost in refrigerator 24-36 hours. Bake 350F for 50 min, until bubbly.

Source: Hannah