Chicken Asparagus Lasagna Recipes

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
• Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
• 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.
• 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.
• 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.

WHITE CHICKEN ASPARAGUS LASAGNA

Steps:

• In a large heavy pot, sprinkle onion and mushrooms with salt and then sauté in butter over medium heat until lightly browned.
• Add minced garlic and sauté 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.
• While stirring, carefully add the white wine and cook until flour is incorporated about 1 minute. Continuing to stir, add chicken broth.
• Simmer until begins to thicken, then add half-and-half, pepper , and nutmeg . Simmer another 5 minutes, then stir in sage and thyme . Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling the lasagna.
• Remove 1/2 cup of the mozzarella cheese and set aside for the topping.
• Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.
• Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to one day. Add 15 minutes of covered baking time if going from refrigerator to oven.)
• Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

CHICKEN ASPARAGUS LASAGNA

Steps:

• Cook 9 slices of lasagna pasta according to cooking directions on box. Brown 3 cups of cubed chicken till done. Steam 2 cups of asparagus. In a 9 x 13 inch glass pan place 3 slices of lasagna on the bottom. Spread half the jar of alfredo sauce over lasagna. Sprinkle 1 1/2 cups of chicken over alfredo sauce. Spread 1 cup of asparagus over alfredo sauce. Then sprinkle 1/3 of mozzarella cheese over the chicken and asparagus. Place 3 more slices of lasagne over previous layer. Spread remaining half of jar of alfredo sauce over lasagna, sprinkle remaining 1 1/2 cup of chicken and 1 cup of asparagus over alfredo sauce, top with 1/3 cheese. Then place remaining 3 slices of lasagna on top. Sprinkle remaining 1/3 mozzarella cheese over lasagna. Bake in oven for 15-20 min to heat thoroughly and melt cheese.

CHICKEN LASAGNA

Steps:

• Saute mushrooms and onion until soft.
• Spread a small amount of hollandaise sauce on bottom of 9x13 pan.
• Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle with salt and pepper.
• Top with 1/2 mushoroom and onion mixture then 1/2 remaining hollandaise sauce.
• Sprinkle with 1/2 basil and oregano top with 1/2 mozzarella and parmesan.
• Place all of the asparagus tips neatly in a layer.
• Dont use fresh or frozen asparagus.
• Repeat step 3, 4, 5 ending with cheese.
• Cook uncovered at 350 for 35 minutes.
• Let stand for 10 minutes.
• If using a favorite hollandaise sauce and not a pakaged product you can use 1 1/2 cup.

DEATH TO DIETERS CHICKEN LASAGNA

Steps:

• Boil water and cook lasagna noodles.
• When done, drain and run cold water over them.
• Spray a non-stick frying pan with cooking spray.
• Cook boneless chicken breasts until done.
• Slice into small thinly sliced strips (you can do this before or after cooking).
• Saute mushrooms and onions until soft.
• Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware).
• Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
• Place a layer of noodles on top of hollandaise sauce.
• Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
• Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
• Sprinkle with basil and oregano.
• Top this with half of the Mozzarella and Parmesan cheeses.
• Place all of the asparagus neatly in a layer over cheese.
• Repeat the layers, ending with the cheeses.
• Cook, uncovered, in 350 F.
• oven for 45- 60 minutes, or until hot and bubbly.
• Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
• You need a deep 9X13 pan for this.
• Let stand for 15 minutes before cutting.
• Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
• I have never attempted to freeze this, so I don't know how that works.
• Considering the asparagus, I don't think it would freeze well.
• Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.

ASPARAGUS LASAGNA

Steps:

• Cook lasagna noodles and drain.
• Heat oven to 500°F.
• Cut off about 1" at the end of the asparagus stalks and discard.
• Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
• Roast 5-10 minutes.
• Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
• Reduce oven to 400°F.
• In a large pot, melt butter over medium heat.
• Add flour and stir for about 2-3 minutes.
• Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
• Cook about 5 minutes.
• Add mozzarella and lemon zest, stirring until the mixture is smooth.
• Butter a 13 x 9 baking pan.
• Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
• Repeat, then put on the top layer of noodles.
• In a small bowl combine cream and a dash of salt.
• Whip until soft peaks form then spoon over noodles.
• Sprinkle with remaining 2/3 cup parmesan cheese.
• Bake 30 minutes.

CREAMY CHICKEN-ASPARAGUS PASTA

Steps:

• To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
• Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
• Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
• Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.