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Receta Asparagus Chicken Lasagna

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Raciónes: 8

Ingredientes

Cost per serving $2.26 view details

Direcciones

  1. Snap off tough ends of asparagus. Remove scales with vegetable peeler or possibly knife, if you like. Place spears in 2 large jellyroll pans; toss with oil. Arrange in single layers in jellyroll pans; roast at 500 degrees for 5 - 10 min, stirring gently every 3 to 4 min, or possibly till crisp and tender. Sprinkle with salt; let cold. Cut asparagus into 1/2-inch pcs; set aside.
  2. Cook lasagna according to package directions; drain. Set aside.
  3. Combine lowfat milk and cornstarch in a small saucepan; cook over medium heat, stirring constantly, till thickened. Remove from heat; stir in ricotta cheese, mozzarella cheese, pepper, and tarragon. Mix in chicken.
  4. Spread a small amount of sauce in bottom of a lightly greased 13- x 9- x 2-inch baking dish. Layer half each of lasagna noodles, and Parmesan cheese. Repeat layers using remaining ingredients. Bake, uncovered, at 400 degrees for 30 to 35 min or possibly till thoroughly heated. Let stand 10 min before cutting into squares.
  5. Kitchen Ease: 2 (16-oz) cans of canned asparagus may be substituted for fresh asparagus, if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 8 servings
Calories 481  
Calories from Fat 209 43%
Total Fat 23.43g 29%
Saturated Fat 10.45g 42%
Trans Fat 0.09g  
Cholesterol 66mg 22%
Sodium 444mg 19%
Potassium 435mg 12%
Total Carbs 41.92g 11%
Dietary Fiber 2.2g 7%
Sugars 13.47g 9%
Protein 25.59g 41%
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