Chicken Asparagus Hollandaise Lasagna

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups fresh sliced mushrooms
  • 2 12
    cups chopped onions
  • 3
    cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
  • 8 -10
    lasagna noodles, cooked to firm-tender, and drained
  • 2 12
    lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
  • salt and black pepper
  • 1
    teaspoon dried basil (or to taste)
  • 1
    teaspoon dried oregano (or to taste)
  • 3 -4
    cups shredded mozzarella cheese
  • 1 - 1 14
    cup grated parmesan cheese
  • 1
    lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.
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