Ingredients

• 12 Nature's Pasta lasagna noodles
• 2 tbsp cornstarch
• 1 can evaporated milk
• 2 cup chicken broth
• 1 can tomato sauce
• 1/2 cup parmesan cheese
• 2 minced garlic cloves
• 2 tsp Gravelbourg German Mustard
• 1/2 tsp dried basil
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 2 cups Pineview Farms chicken cubed and cooked
• 24 Floating Gardens cherry tomatoes
• 1 cup shredded cheese
• paprika and minced parsley

Directions

In a large pan combine cornstarch and milk until smooth. Whisk in broth, tomato sauce, parmesan cheese, garlic, mustard and spices.

Bring to a boil over medium heat. Spread 1/4 cup sauce in the baking pan, then arrange noodles, add chicken and tomatoes to remaining sauce.

Arrange noodles and alternate layers of sauce and noodles.

Top with remaining sauce and sprinkle shredded cheese, and paprika.

Bake at 350ºF for 45-50 min. Top with parsley