Ingredients
- 9 uncooked lasagna noodles
- 2 lbs asparagus, cut into 1-inch pieces
- 1 Tbsp olive oil
- 1/2 tsp lemon pepper seasoning
- 6 Tbsp butter
- 1/3 cup flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 1/2 tsp dried marjoram leaves
- 2 1/2 cups diced cooked chicken
- 3/4 cup shredded Parmesan cheese
- 2 1/2 cups shredded mozzarella cheese
Instructions
- Heat oven to 350º. Grease 13 x 9 rectangular baking dish. 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 and 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 for the second layer (noodles, chicken mixture, asparagus, cheese). Top with remaining 3 noodles, the rest of the chicken mixture, and the last 1/2 cup of mozzarella.
- Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown (you can turn oven to broil for a couple of minutes if it isn't browning to your liking). Let stand 10 minutes before cutting.
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