Asparagus & Chicken Lasagna with Marinara

4 lbs. fresh asparagus
1 lb. butter
2 cup flour
2 cup chablis
4 tsp. lemon zest
2 cup half and half
2 cup 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.


Marinara Sauce

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