Italian
Asparagus Chicken Lasagna
Prep Time: 15 min | Cook Time: 30 min | Servings: 8 | Calories: 405
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Prep Time
15 min
Cook Time
30 min
Servings
8
Calories
405
We’ve changed the lasagna game with this recipe by swapping out beef and tomato sauce with chicken and Sargento® Part-Skim Ricotta Cheese to create a lovely filling. Chicken and asparagus have a unique flavor relationship that can only be described as delicious and aromatic, especially when infused with notes from tarragon and pepper. Every serving will look glorious when plated and taste irresistibly creamy with every bite.
Ingredients
- 2 lbs. fresh asparagus spears, cut into 1-1/2 inch pieces
- 2 Tbsp. vegetable oil
- 1/4 tsp. salt
- 8 oz. lasagna noodles, cooked and drained
- 1 cup milk
- 2 Tbsp. cornstarch
- 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
- 1-1/2 cups (6 oz.) Sargento® Shredded Mozzarella - Fine Cut
- 1/4 tsp. white pepper
- 1/2 tsp. dried tarragon
- 2 cups chopped, cooked chicken
- 1 cup (4 oz.) Sargento® Shredded Parmesan Cheese
Directions
- Toss asparagus with oil in small bowl. Arrange in single layer on baking sheet; roast in preheated 500°F oven 10 minutes or until crisp-tender. Sprinkle with salt; cool.
- Combine milk and cornstarch in medium saucepan; cook over medium heat until thickened, stirring constantly. Remove from heat; stir in Ricotta, Mozzarella, pepper, tarragon and chicken.
- Spread small amount of sauce in bottom of lightly greased 13x9-inch baking dish. Layer half of lasagna noodles, half of sauce mixture, asparagus and Parmesan cheese. Repeat layers using remaining noodles, sauce, asparagus and Parmesan cheese. Bake, uncovered, in preheated 400°F oven 30 minutes or until heated through. Let stand 10 minutes before serving.
