This recipe has been requested a few times now and I've taken far too long to post it. It is a nice twist on lasagna and perfect this time of year with asparagus being in season.
When buying your asparagus, choose stalks that aren't too thin or thick. This way they will not be overcooked or undercooked. If you get a bundle that have various sizes, I put the fatter ones on the ends and the skinnier ones in the middle. As for the chicken you use, it can be any cut really. I often buy bone in, skin on chicken breasts as they are so much cheaper. I then bake them, skin and debone, very easy.
Creamy Rosemary Lasagna
2 cooked chicken breasts cooked and pulled apart
12 lasagna noodles
¼ block of cream cheese
½ cup of grated parmesan cheese
3 cups of grated mozzarella cheese
2 - 2 ½ cups of milk (I use skim)
1 bundle of asparagus washed and trimmed
1 tbsp of finely chopped rosemary
1 tsp of chopped thyme
2 tbsp of butter
2 tbsp of flour
zest of a lemon
salt and pepper
Begin by cooking the lasagna noodles in plenty of salted water. Cook so they are very al dente as they will continue to cook when they are baked.
Heat a saucepan over medium heat and melt the butter. When melted add the rosemary, and thyme. Stir for a minute and then add the flour and cook for another minute. Using a whisk, very slowly add the milk and continue to whisk until half the milk is gone. Allow the mixture to come to a simmer and it should start to thicken. Continue to whisk while adding another half a cup of milk. When it begins to thicken again add your cream cheese but add in little blobs so it melts easily. After incorporating all the cream cheese, turn the heat down and add the chicken, lemon zest and salt and pepper. If more milk is needed then add now. You want this sauce to be able to spread easily over a layer so, not too thick or too thin.
In a 9x11 casserole dish, begin layering your lasagna by first adding a very thin layer of sauce on the bottom then 4 noodles. Add another layer of sauce then half your asparagus lined up. On top of the asparagus sprinkle some mozza and then some parmesan. Then you need another layer of noodles, repeat. After this layer add the noodles, spread what sauce you have left and generously cover with cheese.
Bake at 350 for 30 minutes
2 cooked chicken breasts cooked and pulled apart
12 lasagna noodles
¼ block of cream cheese
½ cup of grated parmesan cheese
3 cups of grated mozzarella cheese
2 - 2 ½ cups of milk (I use skim)
1 bundle of asparagus washed and trimmed
1 tbsp of finely chopped rosemary
1 tsp of chopped thyme
2 tbsp of butter
2 tbsp of flour
zest of a lemon
salt and pepper
Begin by cooking the lasagna noodles in plenty of salted water. Cook so they are very al dente as they will continue to cook when they are baked.
Heat a saucepan over medium heat and melt the butter. When melted add the rosemary, and thyme. Stir for a minute and then add the flour and cook for another minute. Using a whisk, very slowly add the milk and continue to whisk until half the milk is gone. Allow the mixture to come to a simmer and it should start to thicken. Continue to whisk while adding another half a cup of milk. When it begins to thicken again add your cream cheese but add in little blobs so it melts easily. After incorporating all the cream cheese, turn the heat down and add the chicken, lemon zest and salt and pepper. If more milk is needed then add now. You want this sauce to be able to spread easily over a layer so, not too thick or too thin.
In a 9x11 casserole dish, begin layering your lasagna by first adding a very thin layer of sauce on the bottom then 4 noodles. Add another layer of sauce then half your asparagus lined up. On top of the asparagus sprinkle some mozza and then some parmesan. Then you need another layer of noodles, repeat. After this layer add the noodles, spread what sauce you have left and generously cover with cheese.
Bake at 350 for 30 minutes
Let it rest for 5 minutes before cutting into it.
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