Creamy Baked Lasagna with Chicken

A great switch on lasagna, and one the whole family enjoyed! This is a good meal for the freezer, adapted from Hillbilly Housewife. Instead of baking for 45 minutes, take straight from the freezer and bake for an hour and 15 minutes.

12 lasagna noodles
2 Tablespoons cornstarch
12 oz. can evaporated milk
2 cups of chicken broth
8 oz. tomato sauce
1/2 cup Parmesan chese
1 1/2 teaspoons minced garlic
2 teaspoons Dijon mustard
1/2 teaspoon basil
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/4 teaspoon paprika

Cook lasagna noodles as directed by the package.
Preheat oven to 350 degrees.
Place cornstarch into a saucepan. Add evaporated milk to saucepan and whisk until smooth. Then add chicken broth and tomato sauce until blended. Add Parmesan cheese and garlic. Finally, whisk in mustard, basil, nutmeg, and cayenne pepper.
Now place on medium-high heat to bring to a boil. Stir constantly until the mixture thickens, about two minutes. Remove from heat, reserve one cup of the sauce, and add chicken to the saucepan.
Place four lasagna noodles on bottom of sprayed 13x9 casserole dish. Spread half of the sauce mixture over the noodles; repeat layers. Layer remaining noodles on top and cover with reserved sauce.
Sprinkle cheddar cheese and paprika over entire casserole.
Cover with foil and bake 45 minutes.

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