Ingredients for Chicken Asparagus Hollandaise Lasagna
- Sliced Mushrooms
- 1 cup sliced onions
- 2 packages Knorr's hollandaise sauce mix (or more, to taste)
- 9-12 cooked lasagna noodles
- Cooked Chicken
- Salt And Black Pepper
- Dried Basil
- Dried Oregano
- Mozzarella Cheese
- Parmesan Cheese
- Fresh Asparagus
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How to Make Chicken Asparagus Hollandaise Lasagna
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9-inch baking dish.
- Sauté 1 cup sliced onions and 8 oz (225g) sliced mushrooms in 2 tablespoons butter until mushrooms release their moisture and onions are softened (about 8-10 minutes).
- Spread 1/2 cup prepared hollandaise sauce (from 2 packages Knorr's mix) evenly on the bottom of the baking dish.
- Layer 9-12 cooked lasagna noodles evenly over the sauce.
- Top with 2 cups cooked and shredded chicken or turkey breast.
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Layer half of the mushroom and onion mixture evenly over the chicken.
- Spread 1/2 cup prepared hollandaise sauce over the mushroom mixture.
- Sprinkle with 1 tablespoon dried basil and 1 teaspoon dried oregano.
- Top with 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Layer 1 pound fresh asparagus spears evenly over the cheese.
- Repeat layers, starting with lasagna noodles and ending with the remaining mozzarella and Parmesan cheese.
- Bake uncovered for 35-40 minutes, or until bubbly and heated through.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
24g
Fat
69g
Carbs
11g