Thursday, March 11, 2010

Chicken and Roasted Asparagus Lasagna

Note: This photograph does not do justice to this dish!

few tablespoons of olive oil
1/2 of a red onion - chopped finely
3 cloves garlic - minced
2 tablespoons flour
1 can chicken broth
1 cup of low fat milk
teaspoon or so of lemon juice
handful of coarsely chopped Italian parsley
teaspoon garlic salt
few dashes of white pepper (black pepper is fine too, white is just prettier)
one teeny little dash of cayenne pepper
about 2 cups of shredded Italian blend cheeses (Kraft)
2 cups shredded chicken
one bunch of asparagus
low-fat ricotta cheese
package of no-boil lasagna noodles

Saute your onion and garlic in your pan with some olive oil until onions are transparent. Next, scoot your onion and garlic to the side of the pan, add a tablespoon of olive oil in the middle of the pan. Once it gets hot, sprinkle your flour slowly into the oil until it dissolves. Now you can mix it all back together. Your onion mixture will be thick and gooey. Now pour in the rest of the broth, the milk and lemon juice. Whisk until it thickens and is nice and creamy. Then add your parsley, garlic salt, pepper and cayenne pepper, about 1 cup of the Italian cheese blend, chicken, asparagus and salt and pepper to taste.

To being your layering, grease a 9x13 pan. Start with a very thin layer of your sauce and chicken mixture. Then noodles. Now spoon some ricotta cheese over your noodles and smooth it out. Now another layer of your sauce. Repeat layers until all ingredients are used up. Sprinkle the top with the rest of your shredded cheese and bake at 350 for about 30 minutes or until cheese and sauce is nice and bubbly!

Tip - If you aren't a huge fan of asparagus, try spinach or broccoli!


  1. Oh, yum! Lasagna is wonderful- you can be so creative!
    xoxo Pattie

  2. I can see from your header that we feel the same about cooking. I always say that folks should be creative with their cooking and make the recipe work for them, not the other way around. Your lasagna looks great!

  3. Thanks ladies! I LOVE to get creative in the kitchen! It's my 'outlet'! Hence the extra 40lbs I've put on! LOL! :)

  4. This is a keeper of a recipe. Thank you SO much for the tip about the 50 mm lens. I hope you will consider joining us at the Foodie Friday photo gallery.Have a great weekend!