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1
Boil water and cook lasagna noodles.
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2
When done, drain and run cold water over them.
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3
Spray a non-stick frying pan with cooking spray.
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4
Cook boneless chicken breasts until done.
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5
Slice into small thinly sliced strips (you can do this before or after cooking).
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6
Saute mushrooms and onions until soft.
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7
Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware).
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8
Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
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9
Place a layer of noodles on top of hollandaise sauce.
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10
Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
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11
Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
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12
Sprinkle with basil and oregano.
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13
Top this with half of the Mozzarella and Parmesan cheeses.
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14
Place all of the asparagus neatly in a layer over cheese.
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15
Repeat the layers, ending with the cheeses.
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16
Cook, uncovered, in 350 F.
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17
oven for 45- 60 minutes, or until hot and bubbly.
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18
Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
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19
You need a deep 9X13 pan for this.
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20
Let stand for 15 minutes before cutting.
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21
Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
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22
I have never attempted to freeze this, so I don't know how that works.
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23
Considering the asparagus, I don't think it would freeze well.
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24
Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.
