Creamy Chicken Alfredo Lasagna

Instructions

1. 1

   In a large skillet, cook the thinly sliced pancetta and prosciutto over medium heat until browned. Drain on paper towels, then transfer to a large bowl and add the shredded chicken, tossing to combine.

2. 2

   In a large saucepan, melt the butter over medium heat. Stir in the flour until smooth, then gradually whisk in the milk. Bring the mixture to a boil, stirring constantly, and cook for 1-2 minutes until thickened. Remove from heat and stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, ground pepper, and nutmeg.

3. 3

   Preheat oven to 375°F. Spread 1/2 cup of the sauce in the bottom of a greased 13x9-inch baking dish. Layer with one-third of the lasagna noodles, sauce, meat mixture, Asiago, mozzarella, and Parmesan. Repeat the layers twice.

4. 4

   Cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes, until bubbly and the cheese is melted. Remove from oven and sprinkle with remaining parsley. Let rest for 10 minutes before serving to allow the layers to set.