Chicken Asparagus Lasagna

Chicken Asparagus Lasagna

Serves 6 to 8 people


  • 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


  • 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.



One thought on “Chicken Asparagus Lasagna

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