Chicken Asparagus Lasagna

It's a good thing I wasn't born to an Italian family or I would likely have been disowned at a very young age. I say this because I am not a fan of marinara sauce in any form. I mean, sure I like pizza, but in pasta dishes I much prefer a white or butter-garlic sauce. I know, I know a lot of people think I'm crazy, especially those who either are Italian, or who dearly love all Italian cuisine. I'm not saying that I never eat a dish with marinara sauce involved because that would be nearly impossible, I'm just saying it's not my favorite.

That said, a few years back I went on a hunt for a lasagna recipe that used a white sauce and chicken. I came across this one on my old trusty, Betty Crocker website. Chicken, asparagus, cheese and a creamy white sauce.wrapped in lasagna noodles..how could it get more perfect than that?? I've made this dish on a number of occasions for friends and family and it's been a great success on all but the first time (no matter what people tell you, don't ever use the no-cook noodles!) I actually consider this one of my go-to meals if I'm going to have company. Paired with a great salad and some garlic bread, it is the perfect meal for a gathering of friends or family.

So, if you are looking for an alternate lasagna recipe or just a great addition to the pasta section of your recipe book, this one never disappoints!

Chicken Asparagus Lasagna
Source: Betty Crocker

Ingredients

• 9 uncooked lasagna noodles 
• 2 pounds asparagus, cut into 2-inch pieces
• 1 tablespoon olive or vegetable oil
• 1/2 teaspoon lemon pepper seasoning salt
• 3 tablespoons butter
• 1/4 cup flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried marjoram leaves
• 2 cups diced cooked chicken
• 3/4 cup shredded Parmesan cheese
• 2 cups shredded mozzarella cheese 
• 1/2 cup heavy whipping cream

Preparation

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 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 Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.