Golden-Crusted Chicken-Asparagus Lasagna

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

Prep Time

Minutes

Total Time

1:25

Hr:Mins

Makes

servings

uncooked lasagna noodles (9 ounces)

pounds asparagus, cut into 2-inch pieces

tablespoon olive or vegetable oil

1/2

teaspoon lemon pepper seasoning salt

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

teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

cups diced cooked chicken

1/2

cup roasted red bell peppers, from 7-ounce jar, drained and chopped

3/4

cup shredded Parmesan cheese

cups shredded mozzarella cheese (8 ounces)

1/2

cup whipping (heavy) cream

Heat oven to 350ºF. 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.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

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.

Success

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*:

Exchanges:

1 1/2 Starch;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Golden-Crusted Chicken-Asparagus Lasagna

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens