633
<BR>Chez L.A. Chicken and Asparagus lasagna 633
Chez L.A. Chicken and Asparagus lasagna
wildstraw
Copied from the KopyCat Recipes site Ingredients: 4 lbs. fresh asparagus, 1 lb. butter, 2 C. flour, 2 C. Chablis, 4 t. 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, and 1 lb. parmesan cheese. PREPARATION: Roast asparagus in a small amount of olive oil in oven at 400 F. for 15 minutes. Make the white sauce from the next six (6) ingredients. Mix eggs and ricotta cheese together and add this to the white sauce.cook noodles according to package instructions ; spray a 9"x13" casserole with pam . Coat the noodles with the white sauce and lay in the casserole.
Chop chicken and asparagus, spread over noodles, and 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 set for 25 minutes. Top with marina and sprinkle with parmesan cheese.
MARINARA SAUCE 1 large onion, chopped fine, 1 grated carrot, 1/2 C. butter, 5 ripe Roma tomatoes;quartered. 1/4 C.chopped fresh basil leaves, 1 t. salt, 1 t.black pepper, 1/2 to 1 t. sugar, 2 C. chicken stock.
PREPARATION In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper and sugar. Puree in blender until smooth. Return to saucepan, add chicken broth, and reheat.
