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Chicken Asparagus Lasagna

For the best chicken lasagna that actually is good for you, make this Chicken Asparagus Lasagna recipe today. This is a baked cheesy delight that will please any palate. Enjoy!

Cooking MethodCasserole


  • 4 pounds asparagus
  • 1 pound butter substitube suitable for baking
  • 2 cups whole wheat flour
  • 2 cups Chablis wine
  • 4 teaspoons lemon zest, freshly grated
  • 2 cups evaporated skim milk
  • 2 cups skim milk
  • 16 ounces reduced fat ricotta cheese
  • 8 eggs
  • 1 box whole wheat lasagna noodles
  • 9 skinless boneless chicken breasts, cooked with all excess fat removed
  • 1 pound reduced fat Mozzarella cheese
  • 1 pound reduced fat Parmesan cheese


  1. Roast asparagus in a small amount of olive oil in a 400 degrees F oven for 15 minutes.
  2. Make a white sauce by combining melted butter substitute, flour, wine, lemon zest, evaporated milk and skim milk. Mix eggs and Ricotta cheese together, and add to the white sauce.
  3. Cook lasagna noodles as directed on package, and coat the noodles with sauce. Lay in a 9 x 13-inch casserole that has been coated with nonstick spray.
  4. Chop chicken and asparagus and spread over the noodles. Sprinkle layer with Parmesan cheese. Add another layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese.
  5. Cook at 400 degrees F for 30 minutes. Serve after casserole has sat for 15 minutes. Top of red sauce and sprinkle with Parmesan cheese if desired.

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