White Lasagna

This is so nice for a Spring luncheon.  Asparagus, mushrooms, and shredded chicken covered in a light parmesan cream sauce has your mother's name written all over it this Sunday.  Paired with a fresh arugula salad and some bubbly prosecco, you have the beginnings of a wonderful Mothers Day.  OR, you can just make it for yourself and enjoy a relaxing weekend at home.  Heaven :)

WHAT YOU WILL NEED:

1/3 cup flour

1 garlic clove, minced

1 cup whole milk

8 ounce canned mushrooms, drained*

3 small (or 2 large) boneless, skinless chicken breasts - cooked & shredded

8 ounces grated mozzarella cheese

1/2 pound fresh asparagus, cut into thirds

8 ounces lasagna noodles, cooked (or pasta sheets found in the refrig section, such as Rana)

1/4 cup butter

2 - 14.5 ounce cans chicken broth

1 cup parmesan cheese (the green can is fine for this) 

salt/pepper

* I know you're saying "Christine, do I need to use canned mushrooms?"  YES--fresh mushrooms are like little sponges and I made the mistake of using them the first time I made this.  They soaked up all the sauce and all I was left with was naked, dry lasagna. Yuck.

Preheat oven to 350 degrees

In a sauce pan, melt the butter and stir in the flour, stirring for a few minutes to cook the floury taste away.  Add garlic, chicken broth, and milk.  Sprinkle with salt and pepper.  Cook and stir on medium/low heat until bubbly.  Next, stir in 1/2 cup of parmesan cheese and mushrooms.  

In 9x13 baking pan, place a layer of cooked noodles.  On top of them, add asparagus, shredded chicken, mozzarella, and 1/3 of the sauce.  Add remaining noodles and the rest of the sauce over the top. Sprinkle with the other 1/2 cup of parmesan cheese.

Bake at 350 degrees for 50 minutes.  Let sit 5-10 minutes before serving.