White Chicken Asparagus Lasagna

Preheat oven to 375 F. Spray a 5-quart glass baking dish or 2 loaf pans with vegetable spray.

For the White Mushroom Sauce

1. In a large heavy pot, sprinkle onion and mushrooms with salt and then sauté in butter over medium heat until lightly browned.

2. Add minced garlic and sauté 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.

3. While stirring, carefully add the white wine and cook until flour is incorporated about 1 minute. Continuing to stir, add chicken broth.

4. Simmer until begins to thicken, then add half-and-half, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling the lasagna.

For the Lasagna

1. Remove 1/2 cup of the mozzarella cheese and set aside for the topping.

2. Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.

3. Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to one day. Add 15 minutes of covered baking time if going from refrigerator to oven.)

4. Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.