Death to Dieters Chicken Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 2 packages knorrs hollandaise sauce mix
- 1 cup unsalted butter
- 2 cups milk
- 3 teaspoons lemon juice
- 2 teaspoons pepper (depending on the brand of Hollandaise sauce, ingredients or measurement might be different)
-
Ingredients for rest of lasagna
- 3 cups fresh mushrooms, sliced
- 2 cups chopped onions
- 8 lasagna noodles, cooked
- 2 lbs boneless chicken breasts, cooked and thinly sliced
- salt and pepper
- 1 teaspoon dried basil (I don't measure this, I just sprinkle it to taste)
- 1 teaspoon dried oregano (I don't measure this, I just sprinkle to taste)
- 4 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 lb fresh asparagus, cooked tender crisp,canned works well too,but it more mushy than fresh.
directions
- Boil water and cook lasagna noodles.
- When done, drain and run cold water over them.
- Spray a non-stick frying pan with cooking spray.
- Cook boneless chicken breasts until done.
- Slice into small thinly sliced strips (you can do this before or after cooking).
- Saute mushrooms and onions until soft.
- Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware).
- Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
- Place a layer of noodles on top of hollandaise sauce.
- Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
- Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
- Sprinkle with basil and oregano.
- Top this with half of the Mozzarella and Parmesan cheeses.
- Place all of the asparagus neatly in a layer over cheese.
- Repeat the layers, ending with the cheeses.
- Cook, uncovered, in 350 F.
- oven for 45- 60 minutes, or until hot and bubbly.
- Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
- You need a deep 9X13 pan for this.
- Let stand for 15 minutes before cutting.
- Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
- I have never attempted to freeze this, so I don't know how that works.
- Considering the asparagus, I don't think it would freeze well.
- Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.
Questions & Replies
Reviews
-
This is one of my favorite special holiday recipes. I'll be making it this Easter. I use the non cook lasagna noodles and canned asparagus. With fresh, be sure that it is good and cooked. You don't want a crisp texture. This dish has converted many a person who says they hate asparagus. It is rich, decadent, and just plain wonderful!!! I would like to add that this dish freezes well. Warning: once you make it, you will be expected to do it for the rest of your life! There's no turning back.
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RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
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