Broccoli Chicken Lasagna

I love pasta and I love cheese, let's be honest, who doesn't! I saw this recipe and I knew that I had to make it. This one was also found in a Taste of Home magazine. Lasagna is always good, but this variation is just fantastic, not to mention a little bit better for you. The picture below does not do it justice.
Ingredients:
1/2 lb. sliced fresh mushrooms
1 onion chopped
1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 can (14-1/2 oz) chicken broth
1-3/4 c. milk
2/3 c. grated Parmesan cheese (I always prefer fresh grated Parmesan cheese, it is so much better than the dried stuff in the jar and it makes such a big difference)
1 pkg. (16 oz) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 c. julienned fully cooked ham (I used a very lean ham, but you can also use a turkey ham to keep the fat and calories down)
2 c. shredded Monterey Jack cheese
2 c. cubed cooked chicken

In a large skillet saute the mushrooms and onions in butter until tender. Stir in the flour, salt, pepper, and nutmeg. Gradually add the broth and milk. Bring to a boil, and cook and stir for 2 minutes. Stir in broccoli and Parmesan cheese until heated through.

In a 9x13 pan spread 1/2 broccoli mix on the bottom. Layer 3 noodles, 1/3 remaining broccoli mixture, 1 c. ham and 1 c. Monterey Jack cheese. Layer 3 more noodles, 1/2 remaining broccoli mixture, all the the chicken and 1/2 c. Monterey Jack cheese. Top with the remaining 3 noodles, the rest of the broccoli mixture and ham.

Bake covered for 45 minutes at 350 degrees. Top with the remaining cheese and cook for an additional 5 minutes. Let stand for 10-15 minutes before serving.
Serves 12
Points: 9