Chicken & Asparagus Lasagna Serves:  Ingredients: 4 lbs. Fresh asparagus   1 lb. Butter   2 C. Flour   2 C. Chablis   4 tsp. Lemon Zest   2 C. Half and Half   2 C. Milk   16 oz. Ricotta Cheese   8 whole Eggs   1 box Lasagna Noodles   9 boneless skinless Chicken Breasts, cooked   1 lb. Mozzarella Cheese   1 lb. Parmesan Cheese   DIRECTIONS:   MARINARA SAUCE:   1 large onion, chopped fine   1 carrot, grated   1/2 C. Butter   5 ripe Roma Tomatoes, quartered   1/4 C. chopped Fresh Basil Leaves   1 tsp. Salt   1 tsp. Black Pepper   1 to 1 tsp. Sugar   2 C. Chicken Stock   Procedure: Roast asparagus in a small amount of olive oil in oven at   400 degrees for 15 minutes. Make the white sauce with the   next six ingredients. Mix eggs, and Ricotta cheese together,   and add this to the white sauce. Cook lasagna noodles as   directed on package, and coat the noodles with sauce, and   lay in a 9 by 13 inch casserole that has been coated with   nonstick spray. Chop chicken and asparagus, spread over the   noodles, sprinkle with Parmesan cheese. One layer of noodles   and repeat. Top with noodles, sauce and mozzarella cheese.   Cook at 400 degrees for 30 minutes. Serve after casserole   has sat for 15 minutes. Toping of red sauce and sprinkle   with Parmesan cheese.   SAUCE DIRECTIONS:   In a quart sauce pan saute onions and carrots in butter.   Stir in tomatoes, basil, salt, pepper, and sugar. Cover and   simmer for 15 minutes. Puree in blender until smooth. Return   to saucepan, and chicken stock and reheat.  Posted by:  DFL924