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Chicken with asparagus lasagna

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


  • 15 ml (1 tablespoon) of olive oil
  • 1 kg (1 pound) of boneless mid-breast chicken
  • 175 ml (3/4 cup) of butter or margarine
  • 175 ml (3/4 cup) of flour
  • 875 ml (3 1/2 cups) of warm skimmed milk
  • 250 ml (1 cup) of white wine
  • Zest of a large lemon
  • 5 ml (1 teaspoon) of salt
  • 1 ml (1/4 teaspoon) of black pepper
  • 500 gr (1 pound) of 1% fats cottage
  • 500 ml (2 cups) of finely grated mozzarella cheese
  • 125 ml (1/2 cup) of grated parmesan
  • 12 lasagnas ready to cook
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  • Preheat oven at 200 ºC (400 ºF). Slice chicken into strips of 2,5 cm (1 inch). Set chicken and asparagus on the grill on a plate covered with parchment paper. Spray with olive oil and roast 15 minutes or until internal temperature of chicken mesured with a meat thermometer indicates 77 ºC (170 ºF). Remove from oven, cool down and chop.
  • In a large casserole, melt butter at medium heat and add flour while whisking. Brown for 3 minutes while stirring. Pour warm milk and wine while whisking. Bring to a boil while continuously stir (about 10 minutes). Add lemon zest, salt, pepper and cottage. Mix well.
  • In an oven safe mold of 23 cm x 33 cm (9 inches x 13 inches), set a quarter of the sauce. Cover with four lasagnas, of half chicken and asparagus, half mozzarella and other sauce. Cover with four more lasagnas and repeat layers of chicken, asparagus, mozzarella and sauce. Cover with four more lasagnas and garnish with parmesan.
  • Oven bake for 30 minutes. Remove from oven and cool down at room temperature for 15 minutes before serving.

Chef's notes