Chicken & Asparagus Lasagna
By calypan
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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