Lemon Asparagus Chicken Lasagna
Lemon Asparagus Chicken Lasagna
2 cups + 2 Tbs. all-purpose flour, divided
2 large eggs
1 lb. boneless, skinless chicken tenders
2 lb. fresh asparagus, trimmed
1 yellow onion, diced
juice and zest of 1 lemon, divided
6 Tbs. butter, divided
1 cup heavy cream
7 oz. aged Gruyere cheese, shredded
7 oz. classic Gruyere cheese, shredded
1/2 tsp. ground nutmeg
sea salt and pepper
Preheat the oven to 425 degrees.
In a ceramic or glass baking dish, toss the asparagus and chicken with half the lemon juice and zest, salt and pepper, and 2 Tbs. melted butter. Bake for about 25 minutes, until the tenders are cooked all the way through. Once cool enough to handle, shred the chicken meat.
Meanwhile, mound 2 cups flour in a large bowl and create a well in the center for the two eggs. Using a fork, whisk the eggs into the flour. Very carefully add water by the teaspoon or Tablespoon (you’re going by feel for these lasagna noodles), and form the perfect dough ball – not too wet and not too dry.
(Follow these step-by-step directions for fresh pasta, omitting the beets).
Allow the dough ball to rest for 10 minutes.
Roll out by hand into long lasagna sheets, or use a pasta maker. You’ll want 8, 8″ long sheets when all is said and done.
Melt the remaining 4 Tbs. butter over low heat in a large saucepan. Add the onion and more salt and pepper.
Continue cooking on low, stirring, until onion is translucent.
Add the remaining lemon juice and zest, cream, nutmeg, and 2 Tbs. flour.
Whisk together until thick and smooth.
Spread a little bit of the cream sauce out on the bottom of an 8×8″ square baking pan.
Top with 2 lasagna sheets.
Layer 1/4 of the cooked asparagus and then 1/4 of the shredded chicken.
Top with 1/4 of the grated cheeses.
Repeat three times, ending with the cheese.
Bake, uncovered for about 20-30 more minutes.
Allow to cool and then refrigerate overnight.
Reheat in the oven for absolute perfection. (Lasagna is always better the next day and this is no exception).
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