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Golden-Crusted Chicken-Asparagus Lasagna

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Golden-Crusted Chicken-Asparagus Lasagna
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  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 8
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Lasagna lovers, here’s a new one for you. It’s creamy and delicious!
Updated Jun 12, 2008


  • 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
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


425 Calories, 22 g Total Fat, 29 g Protein, 27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
22 g
Saturated Fat
12 g
80 mg
710 mg
370 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
29 g
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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