Shelly's Recipe

CHICKEN & ASPARAGUS LASAGNA

Category: Pasta - Baked

4 lbs asparagus
1 lb butter
2 cups flour
2 cups Chablis
4 tsp lemon zest
2 cups half and half
2 cups milk
16 oz ricotta cheese
8 eggs
1 box lasagna noodles, cooked al dente, drained
9 boneless skinless chicken breasts, cooked
1 lb mozzarella cheese
1 lb parmesan cheese

Marinara Sauce
1 large onion, chopped fine
1 carrot, grated
1/2 cup butter
5 ripe Roma tomatoes, quartered
1/4 cup chopped fresh basil leaves
1 tsp salt, pepper and sugar
2 cups chicken stock

Roast asparagus in a small amount of olive oil in the oven at 400 degrees for 15 minutes.

Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce.

Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Bake at 400 for 30 minutes. Allow to rest for 15 minutes before serving. Toping of red sauce and sprinkle with Parmesan cheese.

Marinara Sauce: In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.