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We're serving up a different type of lasagna today and I
think you're going to want to give it a try. How many times
have you tried one with chicken in it? This ASPARAGUS &
CHICKEN LASAGNA is a great alternative to the usual fare
and you can even just eliminate the chicken and go for a
vegetarian version too. Too busy at work to get your vitamins? Check out some tips for getting your fill of veggies at the office below too.

Enjoy & stick around for more!
Marzee Email Me




4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese

Roast asparagus in a small amount of olive oil in oven at
400 degrees for 15 minutes. Make the white sauce with the
next six ingredients. Mix eggs, and Ricotta cheese together,
and add this to the white sauce. Cook lasagna noodles as
directed on package, and coat the noodles with sauce, and
lay in a 9 by 13 inch casserole that has been coated with
nonstick spray. Chop chicken and asparagus, spread over the
noodles, sprinkle with Parmesan cheese. One layer of noodles
and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole
has sat for 15 minutes. Toping of red sauce and sprinkle
with Parmesan cheese.

1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and
simmer for 15 minutes. Puree in blender until smooth. Return
to saucepan, and chicken stock and reheat.

Category: Main Dishes, Chicken, Pasta

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


It isn't always easy eating lots of fruits and vegetables,
particularly when you have a busy lifestyle so here are some
tips to help you:

Fill bowls with easy-eating fruits such as grapes, soft citrus
and cherries for something to nibble on.

Fill sandwiches with unusual salad items such as chicory,
avocado, celery and roasted peppers. Accompany with a selection
of fresh fruits ranging from the traditional to the exotic.

Lunch Out:
Choose pasta with vegetables. Accompany with salads and go for
fruity puddings or cheese and fruit.

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