Chicken and Asparagus Lasagna

Chicken and Asparagus Lasagna
  • 8 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1 tsp.
    (5 mL)

    corn oil

  • 1 lb
    (454 g)

    chicken breast, cubed

  • Salt and freshly ground pepper to tatse

  • 3/4 cup
    (190 mL)


  • 3/4 cup
    (190 mL)


  • 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

  • 1 kg

    fresh asparagus blanched and cut up

  • 2 cups
    (500 mL)

    grated mozzarella

  • 1/2 cup
    (125 mL)

    grated Parmesan


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.

Source: Le Poulet du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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