Preparation Time: 20 Minutes
Cook Time: 70 Minutes
Cut: Boneless chicken
1 Tbsp (15 ml) canola oil
2 lbs (900 g) fresh asparagus
1 lb (450 g) boneless skinless chicken breasts
3/4 cup (180 ml) butter
3/4 cup (180 ml) white flour
3 1/2 cups (875 ml) hot milk
1 cup (250 ml) chicken broth (or white wine)
Zest of 1 large lemon
1 tsp (5 ml) salt
1/4 tsp (1.25 ml) black pepper
1 450 ml container cottage cheese
2 cups (500 ml) shredded Mozzarella cheese
1/2 cup (125 ml) grated Parmesan cheese
12 oven ready lasagna noodles
Preheat oven to 400F.
Slice chicken into 1 inch strips.
Place chicken strips and asparagus on a rack on a baking sheet. Brush with oil and roast in the oven for 15 minutes or until a thermometer inserted into the thickest chicken strip reads 165F (74C). Remove from the oven; cool and chop.
Melt butter in a large saucepan over medium heat; whisk in flour. Stir cook for about 3 minutes.
Whisk in hot milk and chicken broth (or white wine); bring to a boil, stirring constantly. Reduce heat and cook until thickened (about 10 minutes). Add lemon zest, salt, pepper, and cottage cheese; blend well. In bottom of a 9″ X 13″ pan, pour 1/4 of the sauce.
Top with 4 noodles, half of the chicken and asparagus, half of the Mozzarella and more sauce.
Repeat with 4 more noodles, remaining chicken, asparagus, and Mozzarella. Top with more sauce. Finish with remaining noodles and sauce and sprinkle with Parmesan.
Bake for 30 minutes. Let stand at room temperature for 15 minutes before cutting and serving.