Chicken Asparagus Lasagna

Serves 6 to 8 people

INGREDIENTS

• 1 bunch of asparagus, cut into pieces

• 3 boneless chicken breasts, cut into pieces

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1 bunch of long green onions, chopped

• 2 cloves of garlic, chopped

• 3 Tbls of butter

• 1 Tbls of extra virgin olive oil

• 1/2 cup of flour

• 2 cups of milk

• 2 cups of chicken broth

• 1 tsp of dried thyme

• 1/4 tsp of fresh grated nutmeg

• 1/4 cup of fresh parsley, chopped

• 12 lasagna noodles

• 1/2 pound of asiago cheese, shredded !/2 pound of mozzarella cheese, shredded

• 1/4 pound of Monterey jack cheese, shredded

  PREPARATION

• Blanch the asparagus in boiling water and set aside in an ice bath.

• Season the chicken with salt and pepper.

• Sauté the chicken, garlic and onions in the butter and olive oil until chicken is browned and the garlic and onions are slightly tender.

• Stir in the flour.

• Slowly stir in the milk and broth until the mixture thickens.

• Season with thyme , nutmeg and parsley.

• In 6 quarts of salted boiling water cook the lasagna noodles until al dente.

• Rinse the lasagna with cold water and coat with a little olive oil to prevent them from sticking together.

• Pre-heat the oven to 350 degrees.

• Rub the bottom of a baking dish with a little oil.

• Place a layer of lasagna on the bottom of the baking dish.

• Add a layer of chicken and asparagus.

• Top with the cream mixture.

• Sprinkle the top with the three cheeses.

• Repeat with another layer of lasagna, chicken cream mixture, asparagus, and cheese.

• Place a top layer of lasagna and add a little more sauce and cheese.

• Bake uncovered for around 30 minutes until heated through.