Ingredients:

• 4 tablespoons Cass-Clay® Sweet Cream Butter
• ¼ cup all-purpose flour
• salt to taste
• 2 cups Cass-Clay Whole Milk
• 8 wavy lasagna pasta noodles
• 2 cups shredded chicken
• basil leaves (optional)

Cheese Mixture:

• 16 oz. Cass-Clay 1% Lowfat Cottage Cheese
• ½ cup mozzarella cheese
• ¼ cup parmesan cheese, grated
• 1 egg
• 2 cloves of minced garlic
• 4 tablespoons basil pesto
• pepper to taste
• 1 tablespoon balsamic vinegar

How To:

1. Preheat oven to 375°F.
2. Grease a 9 x 9 x 2-inch (23 x 23 x 5 cm) casserole dish with a light coating of butter and set it aside.
3. In a saucepan over medium heat, melt the butter. Gradually stir in the flour until blended, and cook for 1-2 minutes. Gradually whisk in the milk, continuing to whisk gently for about 5 minutes until the mixture begins to bubble and thicken. Remove from heat, then whisk in the salt. Spread into a prepared baking dish and set aside.
4. Meanwhile, cook the lasagna noodles in a pot of boiling, salted water, until they are al dente. Drain the noodles thoroughly, rinse them with cold water, and lay them out on slightly damp paper towels to keep them moist.
5. In a bowl, mix together the cottage cheese, ¼ cup of mozzarella, ¼ Parmesan, basil pesto, egg, and garlic. Once all combined, fold in shredded chicken.
6. Cut the lasagna sheets in half and spread ½ cup of the cheese mixture evenly over one lasagna sheet. Then, roll it up. Repeat this process with the remaining ricotta mixture and lasagna sheets.
7. Place the filled sheet, ruffle side up, into the sauce in the prepped baking dish. Sprinkle the remaining mozzarella on top.
8. Cover and bake for about 30 minutes or until heated through and bubbly. Uncover and bake for an additional 10 minutes to slightly brown the cheese and edges.
9. Let stand for 5 minutes before serving, and sprinkle with basil leaves if desired.