CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

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Chicken Asparagus Hollandaise Lasagna image

This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.

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