Ingredients Jump to Instructions ↓

  1. 3 cups fresh mushroom , sliced

  2. 2 cups chopped onion

  3. 2 pkgs. Knorrs Hollandaise sauce , (prepared according to package directions) Yield:

  4. 3 cups 8 lasagna noodles, cooked

  5. 2 lbs. chicken or turkey breast, cooked and thinly sliced salt and pepper to taste

  6. 1 tsp. dried basil

  7. 1 tsp. dried oregano

  8. 3 cups shredded Mozzarella cheese

  9. 1 cup grated Parmesan cheese

  10. 1 lb. fresh asparagus , cooked tender crisp

Instructions Jump to Ingredients ↑

  1. Spray a non-stick frying pan with cooking spray. Sauté mushrooms and onions until soft. Spread a small amount of hollandaise on the bottom of a 9”x13” pan. Place a layer of noodles on top, then cover with half of the chicken and sprinkle with salt and pepper to taste. Top with half of the mushrooms and onion mixture, then half of the remaining hollandaise and sprinkle with half of the basil and oregano. Top this with half of the Mozzarella and Parmesan cheeses. Place all to the asparagus neatly in a layer over cheese. Repeat the layers ending with the cheeses. Cook, uncovered, in 350oF oven for 35 minutes, or until hot and bubbly. Let stand for 10 minutes before cutting. Serve a salad with a tart dressing to offset the richness.


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