Golden-Crusted Chicken Asparagus Lasagna

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  • 30|min prep time
  • 1|hr|35|min total time
  • 14 ingredients
  • 8 servings

uncooked lasagna noodles
pounds asparagus, cut into 2-inch pieces
tablespoon olive or vegetable oil
teaspoon lemon pepper seasoning salt
tablespoons butter or margarine
cup all-purpose flour
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
cup milk
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
cups diced cooked chicken
cup roasted red bell peppers (from 7-ounce jar), drained and chopped
cup shredded Parmesan cheese
cups shredded mozzarella cheese (8 ounces)
cup whipping (heavy) cream


  1. 1 Heat oven to 350ºF. Grease 13x9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray. Cook and drain noodles as directed on package.
  2. 2 While noodles are cooking, 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. 3 Melt butter in 2-quart saucepan over low heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually 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. 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. 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.
  6. 6 Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting. 8 servings.




Nutrition Information

Recipe Step Photos

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