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Golden-Crusted Chicken-Asparagus Lasagna

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


  • 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 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.

  • 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 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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