Asparagus and Mushroom Chicken Lasagna

Lasagna, a beloved Italian staple, typically features layers of pasta with cheese, sauce, and meat or vegetables. However, my twist with asparagus and mushroom chicken lasagna introduces a delightful blend of flavors that are as nourishing as they are comforting. Asparagus brings a mildly earthy and fresh taste, which complements the savory umami from the mushrooms. This dish is perfect for those looking to enjoy a hearty meal with a touch of elegance.

This robust lasagna pairs beautifully with a light, crisp green salad tossed with vinaigrette to balance the richness of the dish. For a heartier side, consider serving it with garlic bread or a selection of grilled vegetables. A glass of Chardonnay or a light red wine like Pinot Noir also complements the flavors wonderfully, making it an excellent choice for a dinner party or a family gathering.

Ingredients

9 lasagna noodles, cooked
2 chicken breasts, cooked and shredded
1 lb asparagus, trimmed and cut into 1-inch pieces
1 lb mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 cups ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups béchamel sauce
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried Italian herbs

Directions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent.

3. Add mushrooms, season with salt, pepper, and Italian herbs, and cook until mushrooms are browned.

4. Toss in the asparagus and cook for an additional 3-4 minutes until just tender. Remove from heat and set aside.

5. In a mixing bowl, combine ricotta, mozzarella, and half of the Parmesan cheese. Stir in the cooked chicken.

See also  Unveiling the Magic: 12 Unexpected Uses of Cinnamon

6. To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.

7. Layer three cooked noodles over the sauce, followed by half of the chicken and cheese mixture, and half of the mushroom and asparagus mixture.

8. Repeat the layers, starting with the béchamel sauce, then noodles, the remaining chicken and cheese mixture, and the remaining vegetable mixture.

9. Top with the last three noodles, the remaining béchamel sauce, and sprinkle with the remaining Parmesan cheese.

10. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

Leave a Comment