Thursday, February 21, 2013

Chicken Asparagus Lasagna

This is my version of a recipe published by our local grocery store, Publix,.  It's a nice twist on traditional lasagna.  I love the addition of the asparagus.  Lots of pretty colors and super yummy!  My whole family loved it!

9 uncooked lasagna noodles
2 pounds asparagus, cute into 2 inch pieces
1 Tbsp olive oil
1/2 tsp lemon pepper
3 Tbsp butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk
2 tsp fresh marjoram or 1/2 tsp dried marjoram
2 cups diced cooked chicken
1/2 cup roasted bell peppers, drained and chopped
3/4 cup shredded Parmesan cheese
2 1/4 cups shredded mozzarella cheese*

1.  Heat oven to 350 F.  Grease 13x9 baking dish.  Cook and drain noodles.
2.  Heat 5 cups water to boiling in 3 qt saucepan.  Add asparagus, heat to boiling.  Boil 3-4 minutes, drain.  Place asparagus in bowl.  Toss with oil and lemon pepper seasoning.  
3.  Melt butter in 2 qt saucepan over med 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 bell peppers and 1/2 cup of Parmesan cheese.  Cook about 2 minutes or until hot.
4.  Spread about 1/2 cup of 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.  Sprinkle top with remaining 1/4 cup bell peppers, 1/4 cup Parmesan cheese and mozzarella cheese.  Bake uncovered about 30 minutes or until hot and top is lightly browned.  Let stand 10 minutes before cutting.
*I always use more cheese than a recipe calls for.  We love cheese!

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