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Print this Recipe    Asparagus Chicken

ASPARAGUS & CHICKEN LASAGNA

4 lbs fresh asparagus
1 lb butter
2 C flour
2 C Chablis
4 tsp lemon zest
2 C half and half
2 C milk
16 oz ricotta cheese
8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb Mozzarella cheese
1 lb Parmesan cheese

Roast asparagus in a small amount of olive oil in oven at 400
degrees for 15 minutes. Make the white sauce with the next six
ingredients. Mix eggs, and Ricotta cheese together, and add this
to the white sauce. Cook lasagna noodles as directed on package,
and coat the noodles with sauce, and lay in a 9 by 13 inch casserole
that has been coated with nonstick spray. Chop chicken and asparagus,
spread over the noodles, sprinkle with Parmesan cheese. One layer
of noodles and repeat. Top with noodles, sauce and mozzarella
cheese. Cook at 400 degrees for 30 minutes. Serve after casserole
has sat for 15 minutes. Toping of red sauce and sprinkle
with Parmesan cheese.


MARINARA SAUCE:

1 large onion, chopped fine
1 carrot, grated
1/2 C. butter
5 ripe Roma tomatoes, quartered
1/4 C. chopped fresh basil Leaves
1 tsp. salt
1 tsp. black pepper
1 to 1 tsp. sugar
2 C. chicken stock

In a quart sauce pan saute onions and carrots in butter. Stir in
tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15
minutes. Puree in blender until smooth. Return to saucepan, and
chicken stock and reheat.

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