Chicken and Asparagus Lasagna
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Le Poulet du Québec |
Recipe ingredients
- 1 tsp. (5 mL) corn oil
- 1 lb. (454 g) chicken breast, cubed
- Salt and freshly ground pepper
- to taste
- 3/4 cup (180 mL) butter*
- 3/4 cup (175 mL) flour
- 3 1/2 cups (875 mL) scalded milk
- 1 cup (250 mL) white wine or
- chicken broth*
- Grated peel of 1 lemon
- 1 lb. (454 g) 1% cottage cheese
- 12 oven-ready lasagna noodles
- 2.2 lb. (1 kg) fresh asparagus,
- blanched and cut up
- 2 cups (500 mL) grated mozzarella
- 1/2 cup (125 mL) grated Parmesan
Preparation
Preheat oven to 400°F (200°C).
In a skillet, heat oil over medium heat, add cubed chicken and brown for about 5 minutes.
Season and keep hot.
To make béchamel, melt butter in a big pot over medium heat, add flour and whisk for about 2 minutes.
Add milk and wine, whisking all the while. Bring to a boil, and cook
about 8 minutes, stirring constantly.
Stir in lemon peel, salt, pepper and
cottage cheese. Remove from heat.
In a 9” x 13” (23 cm x 33 cm) ovenproof dish, spread one fourth of the béchamel, cover with 4 lasagna noodles, part of the browned chicken, asparagus and mozzarella.
Repeat to make 3 layers and sprinkle Parmesan over top.
Bake approximately 15 minutes.
Cool a few minutes at room temperature before serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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