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Golden-Crusted Chicken-Asparagus Lasagna
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Indulge in this creamy and delicious lasagna delight!
Ingredients:
  • 9 uncooked lasagna noodles (9 ounces)
  • 2 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 Gold Medal™ all-purpose flour
  • 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
  • 1/2 cup milk
  • 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
  • 2 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
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9x2 inch rectangular baking dish. Cook noodles according to package instructions and drain.
  • In a 3-quart saucepan, bring 5 cups of water to a boil. Add asparagus and cook for 3 to 4 minutes until crisp-tender. Drain the asparagus and transfer it to a bowl. Toss the asparagus with oil and lemon pepper seasoning salt.
  • In a 2-quart saucepan over medium heat, melt butter until bubbly. Add flour and cook for 1 minute, stirring constantly. Pour in broth, milk, and marjoram, stirring well. Bring to a boil while stirring continuously. Add chicken, 1/4 cup bell peppers, and 1/2 cup Parmesan cheese. Cook for about 2 minutes until everything is heated through.
  • Layer the baking dish starting with 1/2 cup of the chicken mixture, followed by 3 noodles, 1 1/2 cups of chicken mixture, half of the asparagus, and 1 cup of mozzarella cheese. Repeat the layers, beginning with noodles and ending with the remaining 3 noodles on top.
  • Whip chilled whipping cream in a small bowl with an electric mixer until stiff peaks form. Spread over the top of the lasagna and sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered for 40 to 45 minutes until hot and the top is golden brown. Allow it to rest for 10 minutes before cutting.

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