Golden-Crusted Chicken-Asparagus Lasagna

Ingredients

• 9 ounces lasagne pasta sheets uncooked
• 2 pounds asparagus cut into 2-inch pieces
• 1 tablespoon vegetable oil 
• 0.5 teaspoon lemon pepper 
• 3 tablespoons butter 
• 0.3 cup flour all-purpose
• 1.8 cups chicken broth (from 32-ounce carton)
• 0.5 cup milk 
• 2 teaspoons marjoram dried fresh
• 2 cups roasted chicken diced cooked
• 0.5 cup roasted peppers red drained chopped
• 0.8 cup parmesan shredded
• 8 ounces mozzarella cheese shredded
• 0.5 cup whipping cream (heavy)

Equipment

• bowl
• sauce pan
• oven
• baking pan
• hand mixer

Directions

1. Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Heat 5 cups water to boiling in 3-quart saucepan.
3. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain.
4. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
5. Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram.
6. 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.
7. 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.
8. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form.
9. Spread over top of lasagna.
10. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese.
11. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.
12. Let stand 10 minutes before cutting.