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Chicken & Asparagus Lasagna

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Rate this recipe 4.6/5 (7 Votes)

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

Details

Adapted from bettycrocker.com

Preparation

Step 1

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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