White Chicken Asparagus Lasagna Recipes

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
• 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.
• 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.
• 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.
• 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.

ASPARAGUS LASAGNA

Steps:

• Cook lasagna noodles and drain.
• Heat oven to 500°F.
• Cut off about 1" at the end of the asparagus stalks and discard.
• Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
• Roast 5-10 minutes.
• Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
• Reduce oven to 400°F.
• In a large pot, melt butter over medium heat.
• Add flour and stir for about 2-3 minutes.
• Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
• Cook about 5 minutes.
• Add mozzarella and lemon zest, stirring until the mixture is smooth.
• Butter a 13 x 9 baking pan.
• Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
• Repeat, then put on the top layer of noodles.
• In a small bowl combine cream and a dash of salt.
• Whip until soft peaks form then spoon over noodles.
• Sprinkle with remaining 2/3 cup parmesan cheese.
• Bake 30 minutes.

WHITE SAUCE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a rolling boil.
• Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
• While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
• In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
• In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
• Create another layer by repeating above step.
• Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
• Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
• Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
• Sprinkle parsley over dish before serving.

3-CHEESE ASPARAGUS LASAGNA

Steps:

• Bend asparagus spears gently to snap off tough end.
• Cut tender parts into 1" pieces.
• Wash under cold running water.
• Shake off excess water and place in microwaveable container.
• Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
• Drain and rinse under cold water, drain again.
• Set aside 1 1/2 cups asparagus tips.
• In saucepan, melt butter over medium heat.
• Gradually whisk in flour and cook, stirring constantly, for 1 minute.
• Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
• Remove from heat.
• Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
• Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
• Place 3 noodles in a 13x9 baking dish.
• Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
• Repeat layers 3 more times then top with final layer of noodles and sauce.
• Sprinkle with Parmesan cheese.
• Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
• Sprinkle reserved asparagus tips over top.
• Bake for an additional 5 minutes.
• Let sit for 10 minutes before serving.

CHEESY CHICKEN AND MUSHROOM LASAGNE

Steps:

• Preheat oven to 425° with rack in middle.
• Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
• Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
• Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
• Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

CHICKEN ASPARAGUS LASAGNA

Steps:

• Cook 9 slices of lasagna pasta according to cooking directions on box. Brown 3 cups of cubed chicken till done. Steam 2 cups of asparagus. In a 9 x 13 inch glass pan place 3 slices of lasagna on the bottom. Spread half the jar of alfredo sauce over lasagna. Sprinkle 1 1/2 cups of chicken over alfredo sauce. Spread 1 cup of asparagus over alfredo sauce. Then sprinkle 1/3 of mozzarella cheese over the chicken and asparagus. Place 3 more slices of lasagne over previous layer. Spread remaining half of jar of alfredo sauce over lasagna, sprinkle remaining 1 1/2 cup of chicken and 1 cup of asparagus over alfredo sauce, top with 1/3 cheese. Then place remaining 3 slices of lasagna on top. Sprinkle remaining 1/3 mozzarella cheese over lasagna. Bake in oven for 15-20 min to heat thoroughly and melt cheese.