Death To Dieters Chicken Lasagna

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 9-10
• 2 packages knors hollandaise sauce mix
• 1 cup unsalted butter
• 2 cups milk
• 3 teaspoons lemon juice
• 2 teaspoons pepper (depending on the brand of hollandaise sauce, ingredients or measurement might be different)
• 3 cups fresh mushrooms, sliced
• 2 cups chopped onions
• 8 lasagna noodles, cooked
• 2 lbs boneless chicken breasts, cooked and thinly sliced
• salt and pepper
• 1 teaspoon dried basil (i don't measure this, i just sprinkle it to taste)
• 1 teaspoon dried oregano (i don't measure this, i just sprinkle to taste)
• 4 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 lb fresh asparagus, cooked tender crisp,canned works well too,but it more mushy than fresh.

Recipe

• boil water and cook lasagna noodles.
• when done, drain and run cold water over them.
• spray a non-stick frying pan with cooking spray.
• cook boneless chicken breasts until done.
• slice into small thinly sliced strips (you can do this before or after cooking).
• saute mushrooms and onions until soft.
• spray 9x13 cooking pan with cooking spray (i use pampered chef stoneware).
• make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
• place a layer of noodles on top of hollandaise sauce.
• cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
• top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
• sprinkle with basil and oregano.
• top this with half of the mozzarella and parmesan cheeses.
• place all of the asparagus neatly in a layer over cheese.
• repeat the layers, ending with the cheeses.
• cook, uncovered, in 350 f.
• oven for 45- 60 minutes, or until hot and bubbly.
• watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
• you need a deep 9x13 pan for this.
• let stand for 15 minutes before cutting.
• serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
• i have never attempted to freeze this, so i don't know how that works.
• considering the asparagus, i don't think it would freeze well.
• note about packaged hollandaise sauce: be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.