| 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 |
Serve with...
Honey-Wine-Cranberry Tart
Total Time:
5 hours 35 min
| 1. | Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package. |
| 2. | 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. |
| 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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| Improvise! When fresh asparagus is not in season, substitute 3 packages (10 ounces each) frozen asparagus cuts, thawed. There’s no need to cook the frozen veggies. |
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| The whipping cream and cheese mixture that tops this recipe forms a pretty golden brown and crispy topping. To “whip” up this topping in a flash, make sure that your cream is as cold as possible and chill the beaters and bowl for a few minutes in the freezer. |
Nutrition Information:
425 ( 210 ); 22 g ( 12 g); 80 mg; 710 mg; 27 g ( 2 g); 29 g 36 %; 28 %; 38 %; 12 % 1 1/2 ; 3 ; 1