Advent Day 24: Lasagna with a Twist

Well, we have come to the final day of our Advent season, where we've focused on hospitality and grace, specifically with how food can play a large part in making people feel welcome and taken care of.  Sometimes this can include taking note of their allergies or food peculiarities.  Sometimes it can be seeing what you've got in the refrigerator to be able to make up quickly.  At this time of year, many people will have leftover turkey, and could certainly substitute that into this dish.  This would be a great dish for Christmas Eve, prepared before you go to church and popped into the oven upon your return for a nice dinner.

Be sure to check back for tomorrow's sermon, to see how the month's concept of hospitality fits into the story of Christ's birth.  Remember to keep your doors and hearts open to those who need your hospitality.  Invite someone to join you if you know they're alone for holy days.  The blessing will be yours.

Let mutual love continue.  Do not neglect to show hospitality to strangers, for by doing that some have entertained angels without knowing it.  (Hebrews 13:1-2)

CHICKEN ALFREDO LASAGNA

(From the Taste of Home Blog)

INGREDIENTS

• 4 ounces thinly sliced pancetta, cut into strips
• 3 ounces thinly sliced prosciutto or deli ham, cut into strips
• 3 cups shredded rotisserie chicken
• 5 tablespoons unsalted butter, cubed
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded Asiago cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1/4 teaspoon coarsely ground pepper
• Pinch ground nutmeg
• 9 no-cook lasagna noodles
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups shredded Parmesan cheese

DIRECTIONS

1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
3. Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Best Kitchen Tips

• Swap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm.
• Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do.
• Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.