Asparagus and Chicken Lasagna
- In saucepan,heat oil over medium heat; cook garlic,thyme and lemon rind for 30 seconds.
- Stir in condensed soup,milk,asparagus and chicken; cook until asparagus is tender,about 5 minutes. Stir in cottage cheese.
- 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
- Sprinkle with mozzarella cheese and cover with foil; bake in 425°F (220°C) oven for 30 minutes. Uncover and bake for 5 minutes
Spray foil with vegetable oil to prevent cheese from sticking to foil.
Recipe Made With
CAMPBELL’S® Condensed Cream of Asparagus Soup
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