- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Yield: Serves: 8
- 8 lasagna noodles
- 1 cup diagonally sliced asparagus spears (1/2-inch pieces)
- 1 jar (15 oz.) Alfredo Sauce, divided
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Mozzarella Cheese, divided
- 1-1/2 cups shredded or chopped cooked chicken
- Basil sprigs or chopped fresh basil (optional)
Cook lasagna noodles according to package directions. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on work surface or on sheets of waxed paper. Cook asparagus in simmering water or in the microwave oven until crisp-tender, 1 to 2 minutes. Drain; rinse with cold water. Drain again; set aside.
Meanwhile, spread 3/4 cup of the pasta sauce in bottom of a 13 x 9-inch baking dish or pan. In a medium bowl, combine 1-1/4 cups of the cheese, 1/2 cup of the pasta sauce, asparagus and chicken; mix well. Spoon heaping 1/3 cup of the mixture down center of each lasagna noodle. Roll up; place seam-side down in dish. Spoon remaining sauce over rolls.
Cover dish with foil. Bake in preheated 375°F oven 30 minutes or until heated through. Uncover; sprinkle remaining 3/4 cup cheese over rolls. Continue baking 5 minutes or until cheese is melted. Garnish with basil, if desired.
Amount Per Serving
Total Fat 16.0g
Saturated Fat 7.2g
Trans Fat 1.9g
Polyunsaturated Fat 0.3g
Dietary Fiber 1g
Vitamin A 102RE
Vitamin C 2mg