Chicken Asparagus Lasagna with Pesto Béchamel
This chicken asparagus lasagna layers pesto béchamel, tender vegetables, fresh mozzarella, breadcrumbs, and pine nuts.
Equipment
- 1 Oven for baking the assembled casserole at 400°F
- 1 Stovetop for the béchamel, blanching water, noodles, and vegetable filling
- 1 Microwave for cooking the chicken breasts until cooked through
- 1 set Measuring Cups and Spoons for the listed sauce, filling, and topping quantities
- 1 Saucepan large enough to simmer the four-cup béchamel sauce
- 1 Whisk for incorporating the milk and seasonings into the roux
- as needed Plastic Wrap for covering the sauce surface, holding the cooked noodles, and covering the chicken
- 1 Cooking Pot for blanching the asparagus and cooking the lasagna noodles
- 1 Mixing Bowl for the asparagus ice bath
- 1 Kitchen Tongs for moving the asparagus into and out of the ice bath
- 1 Wire Cooling Rack for draining the blanched asparagus after its ice bath
- 1 Frying Pan for softening the onion and mushrooms in butter
- 1 Wooden Spoon for stirring the onion, mushrooms, and asparagus
- 1 Cutting Board for cutting the asparagus, mozzarella, and cooked chicken
- 1 Chef's Knife for chopping the onion and cutting the asparagus, mozzarella, and chicken
- 1 Colander for draining the cooked lasagna noodles
- 1 Microwave-Safe Plate large enough to hold the chicken breasts in one layer
- 1 9-by-13-inch Glass Casserole Dish for layering and baking the lasagna
- 1 Silicone Spatula for spreading the béchamel evenly between the layers
- 1 pair Oven Mitts for handling the hot casserole dish
Ingredients
Pesto Béchamel
- 8 tablespoons butter for the béchamel
- ⅓ cup flour
- ⅛ teaspoon nutmeg
- 4 cups milk scalded
- salt to taste and for the blanching water
- pepper to taste
- ½ cup basil pesto
- ½ cup Romano or Parmesan cheese grated
Chicken and Vegetable Filling
- 1 pound asparagus washed and trimmed
- 8 ounces mushrooms sliced
- 2 tablespoons butter for sautéing the onion and mushrooms
- 1 sweet onion chopped
- 4 boneless chicken breasts
For Assembly
- 1 pound fresh mozzarella cheese cut into 1/2-inch pieces
- 1 pound lasagna noodles
- ½ cup bread crumbs
- ¼ cup pine nuts
- water for blanching the asparagus, cooling the noodles, and microwaving the chicken
- ice for the asparagus ice bath
Instructions
Make the Pesto Béchamel
- Melt the 8 tablespoons butter in a saucepan. Add the flour, stir it into the butter, and cook it slightly.8 tablespoons butter, 1/3 cup flour
- Whisk in the scalded milk, salt, pepper, and nutmeg. Bring the sauce to a simmer and cook for 10 to 15 minutes.1/8 teaspoon nutmeg, 4 cups milk, salt, pepper
- Turn off the heat and stir in the basil pesto and grated Romano or Parmesan cheese. Press plastic wrap directly against the surface of the sauce and set it aside so a film does not form.1/2 cup basil pesto, 1/2 cup Romano or Parmesan cheese
Prepare the Vegetables
- Blanch the asparagus for 1 minute in rapidly boiling salted water, then transfer it to an ice bath. When cool, remove it to a rack to drain, then cut it into 1-inch pieces.1 pound asparagus, water, ice
- Melt the 2 tablespoons butter in a frying pan over medium heat. Add the chopped sweet onion and cook until slightly softened. Add the sliced mushrooms and continue cooking until soft, then mix in the chopped asparagus.8 ounces mushrooms, 2 tablespoons butter, 1 sweet onion
Prepare the Remaining Layers
- Cut the fresh mozzarella into 1/2-inch pieces and set it aside.1 pound fresh mozzarella cheese
- Cook the lasagna noodles according to the package directions. Plunge them into cold water, then drain and lay them on plastic wrap.1 pound lasagna noodles
- Place the chicken breasts in a single layer on a microwave-safe plate, add a little water, and cover with plastic wrap. Microwave on high for a total of 6 to 8 minutes, rotating the plate several times. Check carefully after 6 minutes and add more time as needed, checking frequently, until the chicken is cooked through. Cut it into 1-inch pieces.4 boneless chicken breasts
Assemble and Bake
- Heat the oven to 400°F. Spread some béchamel sauce over the bottom of a 9-by-13-inch glass casserole dish. Layer in this order: noodles, asparagus-mushroom mixture, chicken, béchamel, mozzarella, noodles, asparagus-mushroom mixture, chicken, béchamel, mozzarella, noodles, béchamel, bread crumbs, and pine nuts.1/2 cup bread crumbs, 1/4 cup pine nuts
- Bake at 400°F for 30 to 45 minutes, or until the casserole is bubbly, brown, and cooked through.
Notes
Keep plastic wrap directly against the surface of the béchamel while it rests so a film does not form. Cook the lasagna noodles according to their package directions.
Nutrition
Serving: 1serving | Calories: 866kcal | Carbohydrates: 66g | Protein: 50g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 917mg | Potassium: 975mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1835IU | Vitamin C: 7mg | Calcium: 592mg | Iron: 4mg