Ingredients
9
uncooked lasagna noodles (9 ounces)
2
pounds asparagus, cut into 2-inch pieces
1
tablespoon olive or vegetable oil
1/2
teaspoon lemon pepper seasoning salt
3
tablespoons butter or margarine
1/4
cup Gold Medal™ all-purpose flour
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
1/2
cup milk
2
teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
2
cups diced cooked chicken
1/2
cup roasted red bell peppers, from 7-ounce jar, drained and chopped
3/4
cup shredded Parmesan cheese
2
cups shredded mozzarella cheese (8 ounces)
1/2
cup whipping (heavy) cream
Preparation
Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.
