Golden Crusted Chicken Asparagus Lasagna
Indulge in the comforting layers of this Golden Crusted Chicken Asparagus Lasagna—a sophisticated twist on a classic favorite. Featuring tender shredded chicken, crisp asparagus, and a luscious homemade white sauce, this lasagna is generously layered with creamy ricotta, melty mozzarella, and savory Parmesan cheeses. The final touch? A golden, crispy breadcrumb topping that adds just the right amount of crunch. Perfect for family dinners or entertaining guests, this recipe combines hearty, wholesome ingredients with elegant flavors for a truly unforgettable culinary experience. Ready in just over an hour, this creamy chicken and asparagus lasagna brings gourmet flair to your dinner table with every cheesy, golden-browned bite.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 pieces Garlic cloves, minced
- 1 pound Asparagus, trimmed and cut into 2-inch pieces
- 16 ounces Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1.5 cups Heavy cream
- 1 cup Chicken broth
- 3 tablespoons Unsalted butter
- 2 tablespoons Flour
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the lasagna noodles according to package instructions. Drain and lay them flat on a baking sheet to prevent sticking.
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat, and cook the chicken until golden and fully cooked, about 5 minutes per side. Remove and shred the chicken using two forks.
In the same skillet, add the minced garlic and asparagus. Sauté for 3-4 minutes until the asparagus is tender but still crisp. Set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens into a smooth white sauce. Season with salt and pepper, then remove from heat.
In a bowl, mix the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, and chopped parsley. Set aside.
To assemble the lasagna, spread a thin layer of the white sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles on top.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded chicken, 1/3 of the asparagus mixture, and 1/3 of the remaining white sauce. Repeat the layering process two more times.
Top the final layer with the remaining mozzarella cheese, Parmesan cheese, and breadcrumbs for a golden crust.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese and breadcrumbs are golden and bubbly.
Let the lasagna cool for 10 minutes before slicing. Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
