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Asparagus Chicken Lasagne
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5 from 2 votes

Asparagus Chicken Lasagna Recipe

Course Entree
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Calories
Author Robin Gagnon based off Lasagne with Asparagus and Mushroom Sauce from Barilla

Ingredients

  • 1 box Barilla Lasagne Oven Ready
  • 1 jar Barilla Napoletana - Roasted Garlic Sauce
  • 2 tablespoons Butter
  • ⅓ cup Flour
  • ⅛ teaspoon Nutmeg
  • 4 cups Milk
  • 1 pound Asparagus
  • ¾-1 lb chicken breast
  • fresh thyme
  • 1 ½ tablespoon Extra Virgin Olive Oil
  • 16 oz shredded Italian Cheese blend look 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.