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- 2 .9 Oz pkg. Hollandaise Sauce Mix
- ½ c. butter
- 2 c. whole milk
- 2 c. finely chopped onion
- 3 c. sliced mushrooms
- 8 cooked lasagna noodles
- 1 lb. Skinless chicken breast, cooked, cubed
- ½ t. salt
- 1/8t. pepper
- 2 10.5 oz cans cut asparagus
- 2 c. shredded cheddar cheese
- 1 c. parmesan cheese
- 1/4t. basil
- 1/4t. oregano
Make the Hollandaise sauce mix. Coat a large skillet with cooking spray.
Stir onions & mushrooms over medium high heat until onions are translucent. Set aside.
Preheat oven to 350 degrees. Coat a 13 x 9 inch baking pan with cooking spray. Spread ½ cup of sauce in pan. Layer 4 lasagna noodles, chicken, salt, pepper, mushrooms, and onions, remaining sauce , asparagus, 2 cups cheese and remaining noodles.
Top with remaining cheese, basil and oregano. Bake uncovered 35-40
minutes.
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