Chez L.A. Chicken and Asparagus Lasagna

4 pounds Fresh asparagus

1 pound Butter

2 cups Flour

2 cups Chablis

4 teaspoons Lemon Zest

2 cups Half and Half

2 cups Milk

16 ounces Ricotta Cheese

8 whole Eggs

1 box Lasagna Noodles

9 boneless skinless Chicken Breasts, cooked

1 pound Mozzarella Cheese

1 pound Parmesan Cheese

Marinara Sauce Ingredients:

1 large onion, chopped fine

1 carrot, grated

1/2 cup Butter

5 ripe Roma Tomatoes, quartered

1/4 cup chopped Fresh Basil Leaves

1 teaspoon Salt

1 teaspoon Black Pepper

1 to 1 teaspoon Sugar

2 cups Chicken Stock



Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with Pam.



Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.



Marinara Sauce Preparation Instructions:



In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.



16 servings

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52510-chez-l-chicken-asparagus-lasagna.html