Chicken & Asparagus Lasagna

Ingredients

4 lb. fresh asparagus
1 lb. butter or margarine
2 cups each flour, chablis4 tsp. lemon zest
2 cups milk
16 oz. ricotta cheese8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb. each mozzarella, parmesan cheeses

Marinara Sauce Ingredients:

1 large onion, chopped fine
1 carrot, grated
1/2 cup butter or margarine
5 ripe roma tomatoes, quartered
1/4 cup chopped fresh basil leaves
1 tsp. each salt, black pepper
1/2 - 1 tsp. sugar2 cups chicken stock


Method:

1. Roast asparagus in a small amount of olive oil in oven at 400°F (204ºC) . 15 minutes.
2. Make white sauce with butter thru milk. Mix eggs andricotta cheese together,and add to white sauce.
3. Cook lasagna noodles (directions on pkg.),and coat noodles with sauce, and lay in a 9x13" casserole coated withnonstick spray. Chop chicken and asparagus, spread over noodles,sprinkle with parmesan cheese. One layer of noodles and repeat.
4. Topwith noodles, sauce and mozzarella cheese.
5. Cook at 400° F (200ºC) . for 30minutes. Serve after casserole has rested for 15 minutes. Top withred sauce and sprinkle with parmesan.

Method for Sauce:

1. In a quart saucepan sautè onions and carrots in butter. Stirin tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15minutes.
2. Purèe in blender until smooth. Return to saucepan, addchicken stock and reheat.