Cooking with Jordan! episode 9 Golden-Crusted Chicken Asparagus Lasagna

Time for another episode of Cooking with Jordan. You can view earlier episodes by clicking on these links Preview, OneDishMexican, GrilledChicken, Cooking(?) with Daddy, TortelliniSoup , TeriyakiChicken, BuffaloChickenBites, ParmesanChickenPastaWithBroccoli, GarbageCasserole and Cheeseburger Pie. The whole point of the cooking lessons for J is to show her some basic easy meals, plan a menu, learn how to follow a recipe and help her become more comfortable in the kitchen...this is not anything totally gourmet or culinary school worthy. On tonight's menu: Golden-Crusted Chicken Asparagus Lasagna. YUM!

Golden-Crusted Chicken Asparagus Lasagna

thaw and drain asparagus. toss in olive oil and lemon pepper cook 9 lasagna noodles
follow directions to make sauce chop up grilled red bell pepper
layer the lasagna chicken mixture, 3 noodles, cheese, repeatcover with last 3 noodles
whip heavy whipping cream til it forms stiff peaks
cover lasagna with cream, some bell peppers and Parmesan cheese
delicious golden crust forms on top of lasagna

9 uncooked lasagna noodles
3 packages (10 ounces each) frozen asparagus cuts, thawed.
1 tablespoon olive oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (14 ounces) chicken broth
1/2 cup milk
1/2 teaspoon dried marjoram leaves
3 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
1/2 cup whipping (heavy) cream

1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
3. Melt butter in saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
4. Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
5 .Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.

we were challenged by my brother Scott to create a dish less than 600 calories and 20 grams of fat that included veggies from a list he provided. i looked back in our Cooking with Jordan! archives to make sure, but i don't think we have ever presented a meal anywhere close to that many calories, perhaps he was not paying attention. I think this lasagna has the highest calorie count at 425 calories per serving 22 grams of fat. i DO think you could lower the calorie count by leaving our the heavy whipping cream...but why? :)