Asparagus and Chicken Lasagna

Products you'll need:

CAMPBELL’S® Condensed Cream of Asparagus Soup

CAMPBELL’S® Condensed Cream of Asparagus Soup

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  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1 tsp (5 mL) finely grated lemon zest
  • 1 tsp (5 mL) chopped fresh thyme leaves
  • 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
  • 1/2 cup (125 mL) low fat (1%) milk
  • 1 lb (454 g) asparagus, trimmed and cut in small pieces
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 package dry-pressed cottage cheese
  • 6 sheets fresh lasagna noodles
  • 1/3 cup (80 mL) shredded part skim mozzarella cheese


  1. In saucepan,heat oil over medium heat; cook garlic,thyme and lemon rind for 30 seconds.
  2. Stir in condensed soup,milk,asparagus and chicken; cook until asparagus is tender,about 5 minutes. Stir in cottage cheese.
  3. Spread ¼ cup (60 mL) in 8-inch (2 L) square oven proof baking dish. Place 1 lasagna sheet on top; cut another sheet to fit pan to cover completely if necessary. Spread with one-third of the asparagus mixture. Repeat twice
  4. Sprinkle with mozzarella cheese and cover with foil; bake in 425°F (220°C) oven for 30 minutes. Uncover and bake for 5 minutes

Recipe tips

Spray foil with vegetable oil to prevent cheese from sticking to foil.

Ratings & Reviews

  • Pierrette H.

    May 13, 2015

    Rating by Pierrette

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Amount Per Serving
Calories 354
Fat 13 g
Cholesterol 67 mg
Sodium 499 mg
Carbohydrate 40 g
Dietary Fibre 3 g
Protein 19 g
Vitamin A 15 %DV
Calcium 11 %DV

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