Friday, August 1, 2014
It was National Lasagna Day earlier this week...a perfect excuse to indulge in a dish that we don't have too often around the Fry household! The challenge: I was past due for a grocery trip so I used ingredients that I happened to have on hand...so I introduce to you Chicken-Asparagus-Pesto Lasagna. It was a win!
2 chicken breasts
2 tbsp olive oil
salt, pepper & garlic powder to taste
½ bunch asparagus ½ cup red onion, diced 2 garlic cloves, minced 6 oz fresh mozzarella, shredded
3 oz fresh parmesan, shredded
6-8 oven-ready lasagna noodles
1 jar garlic marinara (I used Trader Joe’s)
½ jar pesto (I used DeLallo Simply Pesto)
1 tbsp oregano
Preheat oven to 375°.
Rub salt, pepper, garlic powder and 1 tbsp olive oil on chicken breasts. Roast in oven for 30-35 minutes, or until juices run clear (depending on size). Let cool.
Meanwhile, wash and trim your asparagus into 1 inch strips and dice your onion. Pour the other tbsp olive into a non-stick pan on medium-high heat.
Once hot, sauté your onion and asparagus for 4-5 minutes, or until onion is translucent. Add in your garlic (use a garlic press - health benefits are highest this way). Sauté another minute.
Add in ½ of your mozzarella and ½ of your parmesan and stir together. Set aside.
Shred chicken with two forks, or dice into cubes if you prefer. Add chicken into asparagus & cheese mixture.
Mix your marina sauce and pesto together. Pour a little into the bottom of your baking dish. Layer 2-3 of your lasagna noodles (depending on pan size). Add a little more sauce on top, then layer asparagus & chicken mixture, then add a layer of the two cheeses. Repeat two times, ending with cheese on top.
Cover with foil. Bake for 30 minutes. Take foil off and bake an additional 15 minutes or until golden brown.
Let sit 10 minutes before serving.