Author Robin Gagnon based off Lasagne with Asparagus and Mushroom Sauce from Barilla
Ingredients
1box Barilla Lasagne Oven Ready
1jar Barilla Napoletana - Roasted Garlic Sauce
2tablespoonsButter
⅓cupFlour
⅛teaspoonNutmeg
4cupsMilk
1poundAsparagus
¾-1lbchicken breast
fresh thyme
1 ½tablespoonExtra Virgin Olive Oil
16ozshredded Italian Cheese blendlook for one that includes Fontina, Parmesan & Mozzarella
Instructions
Preheat oven to 375°f.
Trim about 1 inch from bottoms of asparagus spears discard, place in lasagna pan and toss with a little olive oil and Kosher salt. Roast until tender. Remove from pan and set aside.
Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg stir 1 minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking 1 more minute set aside.
Saute the chicken in a little olive oil with a generous pinch of thyme, salt and pepper.
Spread 1 cup of white sauce in 9x13-inch baking dish top with 4 lasagne sheets, then spread on another layer on top of noodles.
Top with the asparagus spears, ⅓ of the cheese, 1 cup roasted garlic sauce. Top with 4 lasagne sheets, 1 cup sauce, then chicken and ⅓ of cheese.
Top with 4 lasagne sheets, remaining garlic sauce, remaining white sauce, and remaining cheese.
Cover with foil bake 35 minutes. Uncover and bake 10 more minutes (I like crispy cheese).
Remove from oven let stand 15 minutes before cutting.