The different tastes of this lasagna will surprise and delight company.
Ingredients
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Marinara Sauce (below)
Directions
Roast asparagus in a small amount of olive oil in 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. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese.
Marinara Sauce
Ingredients
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Sugar
2 C. Chicken Stock
Directions
In a quart sauce pan sauté 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.
