Chez L.A. Chicken and Asparagus Lasagna

February 3, 2009 1 Comment

This lasanga is perfect for the spring when asparagus is in season. This is a tasty lasagna. Perfect for a large gathering.

chez L.A. Lasanga

Chez L.A. Chicken and Asparagus Lasagna

Author: CopyKat.com
Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes, Pasta Recipes
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 10

This lasagna is yummy what a great dish for a large family gathering!

Ingredients

Yield: 16 servings
4 pounds Fresh asparagus
1 pound Butter
2 cups Flour
2 cups Chablis
4 teaspoons Lemon Zest
2 cups Half and Half
2 cups Milk
16 ounces Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 pound Mozzarella Cheese
1 pound Parmesan Cheese
Marinara Sauce Ingredients:
1 large onion, chopped fine
1 carrot, grated
1/2 cup Butter
5 ripe Roma Tomatoes, quartered
1/4 cup chopped Fresh Basil Leaves
1 teaspoon Salt
1 teaspoon Black Pepper
1 to 1 teaspoon Sugar
2 cups Chicken Stock

Instructions

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 Pam.

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. Toping of red sauce and sprinkle with Parmesan cheese.

Marinara Sauce Preparation Instructions:

In a quart sauce pan saute 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.

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Jeff and Diane

This is a lot of work, but it taste wonderful. You will need to use a larger pan 2 1/2″ deep will work a lot better. The Marinara Sauce needs to be thicker, we used corn starch. You should split the chicken, cheese, and asparagus into thirds before you start to lay the layers out. We also but sauce on the bottom before the first layer of noodles. This is a very lite tasting Lasagna. We are going to try freezing the leftovers. This recipe will serve 12 large servings.
Enjoy!!