Chicken Asparagus Lasagna
For the best chicken lasagna that actually is good for you, make this Chicken Asparagus Lasagna recipe today. This is a baked cheesy delight that will please any palate. Enjoy!
Cooking MethodCasserole
Ingredients
- 4 pound asparagus
- 1 pound butter substitube suitable for baking
- 2 cup whole wheat flour
- 2 cup Chablis wine
- 4 teaspoon lemon zest, freshly grated
- 2 cup evaporated skim milk
- 2 cup skim milk
- 16 ounce reduced fat ricotta cheese
- 8 eggs
- 1 box whole wheat lasagna noodles
- 9 skinless boneless chicken breasts, cooked with all excess fat removed
- 1 pound reduced fat Mozzarella cheese
- 1 pound reduced fat Parmesan cheese
Instructions
- Roast asparagus in a small amount of olive oil in a 400 degrees F oven for 15 minutes.
- Make a white sauce by combining melted butter substitute, flour, wine, lemon zest, evaporated milk and skim milk. Mix eggs and Ricotta cheese together, and add to the white sauce.
- Cook lasagna noodles as directed on package, and coat the noodles with sauce. Lay in a 9 x 13-inch casserole that has been coated with nonstick spray.
- Chop chicken and asparagus and spread over the noodles. Sprinkle layer with Parmesan cheese. Add another layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese.
- Cook at 400 degrees F for 30 minutes. Serve after casserole has sat for 15 minutes. Top of red sauce and sprinkle with Parmesan cheese if desired.