Golden-Crusted Chicken-Asparagus Lasagna

Golden-Crusted Chicken-Asparagus Lasagna

Lasagna lovers, here’s a new one for you. It’s creamy and delicious!

Prep Time



Total Time






uncooked lasagna noodles (9 ounces)
pounds asparagus, cut into 2-inch pieces
tablespoon olive or vegetable oil
teaspoon lemon pepper seasoning salt
tablespoons butter or margarine
cup Gold Medal® all-purpose flour
1 3/4
cups Progresso® chicken broth (from 32-ounce carton)
cup milk
teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
cups diced cooked chicken
cup roasted red bell peppers, from 7-ounce jar, drained and chopped
cup shredded Parmesan cheese
cups shredded mozzarella cheese (8 ounces)
cup whipping (heavy) cream
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
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:

1 Serving (1 Serving)
  • Calories 425
    • (Calories from Fat 210 ),
  • Total Fat 22 g
    • (Saturated Fat 12 g,),
  • Cholesterol 80 mg;
  • Sodium 710 mg;
  • Total Carbohydrate 27 g
    • (Dietary Fiber 2 g,
  • Protein 29 g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.