Asparagus Chicken Lasagna
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 (one bunch fresh)
- ¾-1 lb chicken breast
- fresh thyme ( I used dry to save on money)
- 1½ 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. (About 10 minutes)
- 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. (Will take about 15 minutes)
- Cut thawed chicken into cubes. Saute the chicken in a little olive oil with a generous pinch of thyme, salt and pepper.
- Spread 1 cup of white sauce in 9×13-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 (for crispy cheese).
- Remove from oven let stand 15 minutes before cutting.
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