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Chicken and asparagus lasagna

Author: Les Cultures de chez nous
Preparation 25
Baking 60
Portions 8
Freezing No


  • 5 ml (1 teaspoon) of olive oil
  • 454 gr (1 pound) of cubed chicken breast
  • Salt and pepper, up to taste
  • 175 ml (3/4 cup) of butter
  • 175 ml (3/4 cup) of flour
  • 875 ml (3 1/2 cups) of warm milk
  • 250 ml (1 cup) of white wine or chicken breast
  • Zest of a large lemon
  • 454 gr (1 pound) of cottage cheese
  • 12 lasagna pastas, ready to cook
  • 1 kg (2,2 pound) of blanch and chopped into chunks asparagus
  • 500 ml (2 cups) of grated Mozzarella cheese
  • 125 ml (1/2 cup) of grated Parmesan cheese
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  • Preheat oven at 400 °F (200 °C).
  • In a pan, heat oil at medium heat. Add chicken cubes and brown 5 minutes. Season and set at warm.
  • For béchamel sauce, melt butter at medium heat in a large casserole. Add flour while whisking for about 2 minutes. Cotinue to whisk and add warm milk and wine. Bring to a boil while stirring for about 8 minutes. Addlemon zest, salt, pepper and cottage cheese. Mix well. Remove from heat.
  • In an oven safe late of 23 cm x 33 cm (9 inches x 13 inches) set lasagna. Set 1/4 of béchamel sauce. Cover with 4 lasagna pasta, chicken cubes, asparagus and Mozzarella. Repeat these steps to obtain 3 layers then spread with parmesan.
  • Oven bake for about 15 minutes. Cool down at room temperature for few minutes before serving.

Chef's notes