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Chicken Asparagus Lasagna

Source of Recipe

justmecookin


List of Ingredients

2 pounds fresh asparagus
2 tablespoons oil
1/4 teaspoon salt
8 ounces creamette lasagna, uncooked
1 cup milk
2 tablespoons cornstarch
1-15 ounce carton ricotta cheese
1/3 teaspoon red pepper
1-1/2 cups shredded mozzarella cheese, plus some for topping
1 chicken fryer, boiled, deboned
3 cups real parmesan cheese


Recipe

Snap tough ends off asparagus. Remove scales with knife. Coat the asparagus with Crisco Oil and place asparagus spears in large baking pan. Roast at 450 F for 7-12 minutes. Stir gently every 3 or 4 minutes. Roast until the asparagus is crisp and tender. Sprinkle lightly with salt and set aside. Let cool. Cut into 2 inch pieces.

Boil lasagna according to package directions. Drain and set aside. Combine milk and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in Ricotta cheese, mozzarella cheese, and red pepper. Fold in chicken.

Spread small amount of sauce in the bottom of a well greased lasagna pan. Layer a row of lasagna noodles and parmesan cheese. Then, layer of chicken mixture and asparagus. Continue adding layers until all the chicken/asparagus and lasagna is used. Top layer should be lasagna noodles. Cover top layer with Mozzarella cheese. Bake uncovered at 400 F for 30 to 35 minutes, or until hot throughout.

Remove from oven when done and let stand for 10 minutes. Cut into squares. I usually serve this with a garden salad and hot garlic French bread.