White Chicken Lasagna

Some people (crazy people) don't like red sauce.. like my little brother.  Here is lasagna for them, and for us that just like good food.

Ingredients:

4 cups beschemella (melt 4 tblsps butter, 4 tblsp flour, make a rue, mix in 4 cups milk and 1 tsp nutmeg, heat till thick)   

4 cups shredded Mozzarella

3 tblsp pesto (either use ours or store bought)

2 cups ricotta cheese

2 packages of lasagna pasta

2 chicken breast grilled and thinly sliced

5-6 sun dried tomatoes chopped

In a bowl mix the ricotta with the pesto, and 2 tsp water. In the bottom of the lasagna dish put 1 cup of the beschemella, and cover with pasta. (Hint, try not to overlap the noodles, as the overlapped part wont cook as well).  Spread a thick layer of the ricotta cheese mixture on the pasta, and top with 1 cup of the mozzarella. Spread out a layer of the chicken.  Continue this process with beschemella, pasta, cheese and chicken, pasta, beschemella, 4 times or until out of room in dish. Once you have finished, put the remaining mozzarella on top of the dish, and dab the remaining ricotta all over.  Use the beschemella in the same manner and dab like the ricotta.  Top with the chicken, and sprinkle the sun dried tomatoes over the top.  Bake at 325 covered with foil for 20 minutes, and 10 minutes uncovered.  Make sure to serve hot, and eat fast cause it will disappear faster than you can say PESTO!