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Author Notes: After playing around with a recipe I found in my Hobby Farms Home I came up with a lighter springy alternative to heavy wintry red sauced lasagna. I've been using thyme (dried and fresh) with chicken a lot lately and thyme really does something for the bird. I really like the two together. Good buddies. So, you'll find a nice scoop of thyme in this recipe (and don't leave it out; methinks* it makes the dish!)
Sorry about no photo for the actual lasagna itself. I just could not capture a nice photo of the conglomeration of cheese and cooked asparagus and noodles and sauce. It looked like a pile of mush. But it tasted divine. I promise! —Mountain Mama
- 1.5 pounds Asparagus (choose the thick over the thin, then trim the stems, cut into one-inch chunks on the diagonal)
- 1.5 pounds Chicken (cut into small strips)
- 2 Leeks (chopped thin, use only white parts)
- 2 tablespoons Butter
- 1 teaspoon Dried Thyme
- 1.5 cups Heavy Whipping Cream
- 3 cups Chicken Broth
- 1 Bay Leaf
- 2 tablespoons All-Purpose Flour
- 1 cup Mozzarella Cheese
- 1 cup Parmesan Cheese
- 1 packet No Boil Lasagna Noodles
- Salt and Pepper to Taste
- In a heavy skillet melt 1 T butter and saute the leek until transclucent. Remove from pan and transfer into a bowl.
- Add the remaining T butter to the skillet and add the chicken, brown until cooked through. Add to the leeks in the bowl.
- Add asparagus to the skillet, saute until slightly tender. Add to the bowl. Mix the three up nicely and set aside.
- Into the same skillet pour the broth and the cream. Add the bay leaf. Bring to a steady boil. Remove 1/2 c and stir it with the flour in a separate bowl, then return it to the pan whisking the sauce as you do. Let sauce thicken a little (it won't thicken a lot).
- Assemble your lasagna: Coat a 9X13 inch baking dish with butter or non-stick spray. Ladle a thin layer of the sauce on the bottom, top with the noodles, one third of the veggie/chicken mixture, a layer of sauce, 1/2 c of parmesan cheese and 1/2 c of mozzarella cheese. Repeat layers twice more. Tent dish with tin foil, bake for 45 minutes. Uncover and bake another 5 minutes.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe