This recipe is one of my family's favorites and never lasts long.
2 pkgs. Hollandaise Sauce
½ cup butter
2 cups milk
2 cups finely chopped onions
3 cups sliced mushrooms
9 lasagna noodles
1 lb. Skinless chicken breast, cooked & cubed
1/8 tsp., pepper
2 cans asparagus
2 cups shredded cheddar cheese
1 cup Parmesan Cheese
¼ tsp. Basil
¼ tsp. Oregano
½ tsp. Salt
Cut chicken into cubes and brown in skillet. Saute onions and mushrooms in butter until onions are transparent. (Set both ingredients aside).
Prepare Hollandaise sauce mix and lasagna noodles according to package directions. (I mix the Basil and Oregano in with the sauce).
Preheat oven to 350 and coat 13 x 9 baking dish with non-stick cooking spray.
Spread ½ cup Hollandaise sauce in bottom of pan. Layer lasagna noodles, chicken, onions and mushrooms, asparagus, cheddar cheese, Parmesan. Repeat layers. Bake for 30-40 minutes.
(The original recipe from Rock Eddy Bluff calls for only one package of Hollandaise sauce, My mom always use two packages. Also have never noticed for sure, but I don’t know if she uses the 2 cups of milk called for.
She just follows the directions on the packages of Hollandaise Sauce and make it from those sauce directions)