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Ingredients
- 2 lb fresh asparagus spears
- 2 Tbsp. Wesson oil
- 1/4 tsp salt
- 8 ounce lasagne noodles uncooked
- 1 c. lowfat milk
- 2 Tbsp. cornstarch
- 15 ounce ricotta cheese
- 1 1/2 c. Sargento fancy supreme shredded mozzarella cheese
- 1/4 tsp white pepper
- 1/2 tsp dry tarragon
- 2 c. cooked chicken minced
- 4 ounce shredded Parmesan cheese
Directions
- Snap off tough ends of asparagus. Remove scales with vegetable peeler or possibly knife, if you like. Place spears in 2 large jellyroll pans; toss with oil. Arrange in single layers in jellyroll pans; roast at 500 degrees for 5 - 10 min, stirring gently every 3 to 4 min, or possibly till crisp and tender. Sprinkle with salt; let cold. Cut asparagus into 1/2-inch pcs; set aside.
- Cook lasagna according to package directions; drain. Set aside.
- Combine lowfat milk and cornstarch in a small saucepan; cook over medium heat, stirring constantly, till thickened. Remove from heat; stir in ricotta cheese, mozzarella cheese, pepper, and tarragon. Mix in chicken.
- Spread a small amount of sauce in bottom of a lightly greased 13- x 9- x 2-inch baking dish. Layer half each of lasagna noodles, and Parmesan cheese. Repeat layers using remaining ingredients. Bake, uncovered, at 400 degrees for 30 to 35 min or possibly till thoroughly heated. Let stand 10 min before cutting into squares.
- Kitchen Ease: 2 (16-oz) cans of canned asparagus may be substituted for fresh asparagus, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 481 | |
| Calories from Fat 209 | 43% |
| Total Fat 23.43g | 29% |
| Saturated Fat 10.45g | 42% |
| Trans Fat 0.09g | |
| Cholesterol 66mg | 22% |
| Sodium 444mg | 19% |
| Potassium 435mg | 12% |
| Total Carbs 41.92g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 13.47g | 9% |
| Protein 25.59g | 41% |
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