Lasagna lovers, here’s a new one for you. It’s creamy and delicious!
Prep Time:30 min
Start to Finish:1 hr 25 min
Makes:8 servings 9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup Gold Medal® all-purpose flour
1 can (14 ounces) chicken broth
1/2 cup milk
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
2 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream
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, 1/4 cup of the bell peppers 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 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.
Nutrition Information:
1 Serving: Calories 425 (Calories from Fat 210 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 80 mg; Sodium 710 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 29 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 28 %; Calcium 38 %; Iron 12 % Exchanges: 1 1/2 Starch; 3 Medium-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
