Seafood And Chicken Lasagne

• 3 c. fresh mushrooms, sliced
• 2 c. onions, chopped
• 2 pkg. Knorr Hollandaise Sauce (prepared according to directions, yields 3 c.)
• 1 lb. pkg. lasagne noodles, cooked
• 1 lb. chicken or seafood, cooked and thinly sliced
• salt and pepper to taste
• 2 (12 oz.) cans asparagus tips (do not use fresh/frozen)
• 1 tsp. dried basil
• 3 c. Mozzarella cheese
• 1 c. grated Parmesan cheese

1. Saute mushrooms and onions until soft.
2. Using a 9 x 13 x 2-inch pan, spread a small amount of Hollandaise on the bottom and place a layer of noodles on top.
3. Cover with half of the chicken or seafood and sprinkle with salt and pepper to taste.
4. Top with half of the mushrooms and onion mixture, then half of the remaining Hollandaise and sprinkle with half of the basil and oregano.
5. Top with half of the Mozzarella and Parmesan cheeses.
6. Place asparagus tips neatly in a layer over cheese.
7. Repeat layers ending with cheeses.
8. Cook uncovered in a 350u0b0 oven for 35 minutes until hot and bubbly.
9. Let stand for 10 minutes before cutting.
10. Serve with salad with a tart dressing to offset richness.
11. Serves 20 to 24.

fresh mushrooms, onions, hollandaise sauce, lasagne noodles, chicken, salt, basil, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427035 (may not work)