↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
For the sauce:
1/4 cup butter (1/2 stick)
1/2 cup minced sweet onion
8 oz mushrooms, chopped
1/2 tsp salt
2 large garlic cloves, minced
1/4 cup flour
1/2 cup white wine
1 (14 oz) can chicken broth (or 1-3/4 cups homemade)
1-1/2 cups half-and-half or whole milk
Freshly ground black pepper
1/8 tsp ground nutmeg
5 fresh sage leaves, chopped
1 tsp fresh thyme leaves, removed from stem
For the lasagna:
8 oz oven-ready lasagna noodles (or equivalent standard lasagna noodes, pre-cooked to firm al dente stage)
2 cups cooked diced chicken
2 cups fresh asparagus, cut into 2-inch lengths
1/4 cup chopped roasted red pepper (canned or jarred is fine, but not the pickled variety)
2 cups finely-shredded mozzarella or Italian blend cheese, divided use
1/8 cup grated Parmesan cheese
Preheat oven to 375. Spray a 5-quart glass baking dish or two loaf pans with vegetable spray.
For the white mushroom sauce: In a large heavy pot, sprinkle onions and mushrooms with salt and saute in butter over medium heat until lightly browned. Add chopped garlic and saute 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.
While stirring, carefully add the white wine and cook until flour is incorporated, about 1 minute. Continuing to stir, add chicken broth. Simmer until sauce begins to thicken, then add half-and-half, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling lasagna.
For the lasagna: Remove 1/2 cup of the mozzarella cheese and set aside for the topping. Spread a thin layer of sauce on the bottom of the baking dish, and then begin layering the lasagna in the following order:
lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.
Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to 1 day. Add 15 minutes of covered baking time if going from refrigerator to oven.) Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve. Serves 6
view more member recipes
WHITE CHICKEN ASPARAGUS LASAGNA
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
For the sauce:
1/4 cup butter (1/2 stick)
1/2 cup minced sweet onion
8 oz mushrooms, chopped
1/2 tsp salt
2 large garlic cloves, minced
1/4 cup flour
1/2 cup white wine
1 (14 oz) can chicken broth (or 1-3/4 cups homemade)
1-1/2 cups half-and-half or whole milk
Freshly ground black pepper
1/8 tsp ground nutmeg
5 fresh sage leaves, chopped
1 tsp fresh thyme leaves, removed from stem
For the lasagna:
8 oz oven-ready lasagna noodles (or equivalent standard lasagna noodes, pre-cooked to firm al dente stage)
2 cups cooked diced chicken
2 cups fresh asparagus, cut into 2-inch lengths
1/4 cup chopped roasted red pepper (canned or jarred is fine, but not the pickled variety)
2 cups finely-shredded mozzarella or Italian blend cheese, divided use
1/8 cup grated Parmesan cheese
Preheat oven to 375. Spray a 5-quart glass baking dish or two loaf pans with vegetable spray.
For the white mushroom sauce: In a large heavy pot, sprinkle onions and mushrooms with salt and saute in butter over medium heat until lightly browned. Add chopped garlic and saute 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.
While stirring, carefully add the white wine and cook until flour is incorporated, about 1 minute. Continuing to stir, add chicken broth. Simmer until sauce begins to thicken, then add half-and-half, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling lasagna.
For the lasagna: Remove 1/2 cup of the mozzarella cheese and set aside for the topping. Spread a thin layer of sauce on the bottom of the baking dish, and then begin layering the lasagna in the following order:
lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.
Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to 1 day. Add 15 minutes of covered baking time if going from refrigerator to oven.) Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Asparagus & Chicken Lasagna
by ICOOK2
Ingredients 4 lb. fresh asparagus 1 lb. butter 2 C. flour 2 C. chablis 4 tsp. lemon zest 2 C. Half & Half 2 C. milk 16 oz. ricotta cheese 8 whole eggs 1 box lasagna noodles 9 bone
by ICOOK2
Ingredients 4 lb. fresh asparagus 1 lb. butter 2 C. flour 2 C. chablis 4 tsp. lemon zest 2 C. Half & Half 2 C. milk 16 oz. ricotta cheese 8 whole eggs 1 box lasagna noodles 9 bone
Chicken & Asparagus Lasagna
by sgre52160
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 bonele
by sgre52160
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 bonele
Asparagus And Chicken Lasagna
by sgre52160
4 lbs fresh asparagus 1 lb butter 2 cup flour 2 cup chablis 4 tsp lemon zest 2 cup half and half 2 cup milk 16 oz ricotta cheese 8 whole eggs 1 box lasagna noodles 9 boneless skinless chicke
by sgre52160
4 lbs fresh asparagus 1 lb butter 2 cup flour 2 cup chablis 4 tsp lemon zest 2 cup half and half 2 cup milk 16 oz ricotta cheese 8 whole eggs 1 box lasagna noodles 9 boneless skinless chicke
White Cheese Chicken Lasagna
by sgre52160
9 lasagna noodles, cooked al dente, drained 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup flour 1 tsp salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella chee
by sgre52160
9 lasagna noodles, cooked al dente, drained 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup flour 1 tsp salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella chee
White Asparagus And Ham Gratin F&w
by ICOOK2
2 pounds fat white or green asparagus, peeled and tied into 6 bundles, peels reserved Salt 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Freshly ground pepper 1 teaspoon fres
by ICOOK2
2 pounds fat white or green asparagus, peeled and tied into 6 bundles, peels reserved Salt 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Freshly ground pepper 1 teaspoon fres
view more member recipes
related CDKitchen recipes
Cream of Asparagus Soup
Asparagus Soup
Slow Cooked Asparagus
Asparagus And Chicken Risotto
Almond Asparagus
Jumbo Asparagus with Poached Egg
No Cheese Lasagna
Chicken And Asparagus In Black Bean Sauce
Easy Asparagus Soup
Lobster Lasagna