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White Chicken Asparagus Lasagna Recipe

User Rating 4.5 Star Rating (4 Reviews)


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White Chicken Asparagus Lasagna Recipe

© 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Layers of white mushrooms sauce, lasagna noodles, chicken, asparagus, roasted red peppers, and mozzarella cheese make an unusual and flavor-rich lasagna. This layered casserole dish may be made ahead and refrigerated until time to bake.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings


  • For the Sauce:
  • 1/4 cup butter (1/2 stick)
  • 1/2 cup minced sweet onion
  • 8 ounces mushrooms, chopped
  • 1/2 teaspoon salt
  • 2 large garlic cloves, minced
  • 1/4 cup flour
  • 1/2 cup white wine
  • 1 (14 ounces) can chicken broth (or 1-3/4 cups homemade)
  • 1-1/2 cups half-and-half or whole milk
  • Freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 fresh sage leaves, chopped
  • 1 teaspoon fresh thyme leaves, removed from stem
  • .
  • For the Lasagna:
  • 8 ounces oven-ready lasagna noodles (or equivalent standard lasagna noodes, pre-cooked to firm al dente stage)
  • 2 cups cooked diced chicken
  • 2 cups fresh asparagus, cut into 2-inch lengths
  • 1/4 cup chopped roasted red pepper (canned or jarred is fine, but not the pickled variety)
  • 2 cups finely-shredded mozzarella or Italian blend cheese, divided use
  • 1/8 cup grated Parmesan cheese


Preheat oven to 375 F. Spray a 5-quart glass baking dish or two loaf pans with vegetable spray.

For the white mushroom sauce:
In a large heavy pot, sprinkle onions and mushrooms with salt and saute in butter over medium heat until lightly browned. Add chopped garlic and saute 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes. While stirring, carefully add the white wine and cook until flour is incorporated, about 1 minute. Continuing to stir, add chicken broth. Simmer until sauce begins to thicken, then add half-and-half, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling lasagna.

For the lasagna:
Remove 1/2 cup of the mozzarella cheese and set aside for the topping. Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top. Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to 1 day. Add 15 minutes of covered baking time if going from refrigerator to oven.)

Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.

Yield: 6 servings
White Chicken Asparagus Lasagna Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Chicken Asparagus Lasagna, Member karinw2

This recipe does take a while to prepare but it is absolutely delicious! It is much better the next day! Definately made a double batch of sauce for a 9 X 13.

9 out of 9 people found this helpful.

See all 4 reviews

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