Chicken Asparagus Hollandaise Lasagna

• 3 cups fresh sliced mushrooms
• 2 1/2 cups chopped onions
• 3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
• 8 -10 lasagna noodles, cooked to firm-tender, and drained
• 2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
• salt and black pepper
• 1 teaspoon dried basil (or to taste)
• 1 teaspoon dried oregano (or to taste)
• 3 -4 cups shredded mozzarella cheese
• 1 - 1 1/4 cup grated parmesan cheese
• 1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Saute the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
4. Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
5. Place a layer of cooked lasagna noodles evenly over the sauce.
6. Cover the noodles with the chicken or turkey.
7. Sprinkle with salt and pepper.
8. Then top with HALF of the mushroom/onion mixture.
9. Then HALF of the remaining Hollandaise sauce.
10. Sprinkle with HALF of the basil and oregano.
11. Top the spices with HALF of the mozzarella and Parmesan cheeses.
12. Then top the cheeses with ALL of the asparagus.
13. Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
14. Bake uncovered for 35 minutes, or until bubbly.
15. Let stand about 10-15 (or more) minutes before slicing.

mushrooms, onions, hollandaise sauce, lasagna noodles, chicken, salt, basil, oregano, parmesan cheese, fresh asparagus

Taken from www.food.com/recipe/chicken-asparagus-hollandaise-lasagna-124854 (may not work)