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  • Chicken & Asparagus Lasagna

    7 posts, 6 voices, 933 views, started May 5, 2009

    Posted on Tuesday, May 5, 2009 by Denise Richardson


    • Diamond



      4 lbs. Fresh asparagus
      1 lb. Butter
      2 C. Flour
      2 C. Chablis
      4 tsp. Lemon Zest
      2 C. Half and Half
      2 C. Milk
      16 oz. Ricotta Cheese
      8 whole Eggs
      1 box Lasagna Noodles
      9 boneless skinless Chicken Breasts, cooked
      1 lb. Mozzarella Cheese
      1 lb. Parmesan Cheese

      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
      nonstick spray. 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.

      1 large onion, chopped fine
      1 carrot, grated
      1/2 C. Butter
      5 ripe Roma Tomatoes, quartered
      1/4 C. chopped Fresh Basil Leaves
      1 tsp. Salt
      1 tsp. Black Pepper
      1 to 1 tsp. Sugar
      2 C. Chicken Stock

      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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