Chicken Lasagna

This recipe also calls for oven-ready lasagna noodles to cut down on prep time. This means there’s no need to boil the pasta beforehand.

INGREDIENTS
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 quart whole milk
8 ounces blue cheese crumbles
1/2 teaspoon kosher salt
Ground black pepper
4 cups cooked, shredded chicken
1 cup hot sauce
8-ounce package oven-ready lasagna noodles
8 ounces shredded mozzarella cheese

1 Preheat the oven to 400˚F.
2 Make the bleu cheese sauce: Make a roux by melting the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.
Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.

Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more.

(COLLECTED)