Preparation
STEP 1
PREHEAT the oven 350˚F.
STEP 2
MELT the butter in a large pot on high heat and add in the onions to sauté, about 4 minutes.
STEP 3
WHISK in the flour to form a roux.
STEP 4
POUR in the milk and cook over medium heat until it becomes thick.
STEP 5
WHISK in 8 ounces of shredded mozzarella cheese until it is completely combined.
STEP 6
ADD the cooked noodles, chopped cooked chicken, chopped tomatoes and basil to the pot with the sauce and mix until combined. Season with salt and pepper.
STEP 7
POUR the mixture into an ALCAN® Non-Stick Lasagna Pan and sprinkle on the remaining 1 cup of shredded mozzarella cheese.
STEP 8
PLACE ALCAN® Non-Stick Lasagna Pan on a non-disposable baking sheet for support. BAKE in the oven for 30 minutes or until the cheese on top is lightly browned.
STEP 9
GARNISH with chopped tomatoes and basil.
STEP 10
SERVE hot.
