Chicken & Asparagus Lasagna

Photo by Kimberly R.
Adapted from bettycrocker.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 9

    uncooked lasagna noodles (9 ounces)

  • 1-1/4

    pounds asparagus, cut into 2-inch pieces

  • 1

    tablespoon olive or vegetable oil

  • 1/2

    teaspoon lemon pepper seasoning salt

  • 3

    tablespoons butter or margarine

  • 1/4

    cup all-purpose flour

  • 1 3/4

    chicken broth

  • 1/2

    cup milk

  • 1/2

    teaspoon dried marjoram leaves

  • 3

    cups diced cooked chicken

  • 1/2

    cup roasted red bell peppers, from 7-ounce jar, drained and chopped

  • 3/4

    cup shredded Parmesan cheese

  • 2

    cups shredded mozzarella cheese (8 ounces)

  • 1/2

    cup whipping (heavy) cream

Directions

Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package. 2 Saute asparagus in olive oil until crisp-tender. Place asparagus in bowl. Toss with lemon pepper seasoning salt. 3 Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot. 4 Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles. 5 Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting

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