Summertime Lasagna (with Ch...

Complete List of Ingredients:
4 Tbsp butter
½ cup flour
3 cups chicken stock
3 cups milk
1 tsp dried thyme
2 cups freshly grated Parmesan cheese, divided
1 Tbsp lemon juice (or) lime juice
¼ cup chopped fresh parsley
12 lasagna noodles
1 pound cooked chicken, cut into bite-size pieces Cooked ahead of time.
4 ounces bacon, crumbled (about 1 pound before cooking)  Cooked ahead of time.
1 ½ cups blanched asparagus, cut into 1 inch pieces  Cooked ahead of time.
1 cup frozen baby sweet peas (thawed)
1 cup green onions with tops, diced small
Kosher salt and freshly ground pepper to taste
Chopped fresh parsley (optional for garnishing)

Directions:
1) Preheat over to 350 degrees.

2) Melt butter in a saucepan on low. Add small amounts of flour and whisk until mixed. Slowly added stock and milk whisking the whole time to keep from lumping. Add dried thyme and simmer sauce until thickened, ~ 7-10 minutes.

3) Add 1 ½ cups of Parmesan cheese, lemon juice and parsley. Continue stirring until cheese is melted. Add salt and pepper to taste. Remove from heat.

4) Cook lasagna noodles until you can bite into it without a doughy taste.

5) Coat a 13 X 9 inch baking dish with cooking spray. Spread 1 cup of sauce over the bottom of the pan. Arrange 4 lasagna noodles over the sauce. Spoon 1 cup of sauce over the noodles. Evenly top with ½ cup of the asparagus, peas, green onions, chicken and bacon in that order. Pour 1 cup of sauce over the bacon and top with 4 more lasagna noodles. Repeat layers, ending with noodles.

6) Add remaining sauce to the top of the noodles and sprinkle with remaining ½ cup of Parmesan cheese.

7) Cover with foil, and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is lightly browned. Place under boiler for 1 to 2 minutes, if necessary to brown. Let it rest for ~ 10 minutes before slicing. Garnish with chopped fresh parsley, if desired.