Golden-Crusted Chicken-Asparagus Lasagna

 

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

• 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.