Chicken Lasagna

• 2 cups chopped onions
• 2 cups fresh sliced mushrooms
• 2 cups hollandaise sauce
• 8 -9 cooked lasagna noodles
• 6 -8 boneless chicken breasts, cooked and sliced or 2 lbs chicken
• fresh pepper
• 2 (340 g) cans asparagus (drained)
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 lb mozzarella cheese, sliced 1/4-inch thick
• 1 cup parmesan cheese, grated

1. Saute onions and mushrooms.
2. Spray a 9x13-inch pan; cover bottom of pan with about 1/2 cup of the Hollandaise sauce.
3. Layer as follows:
4. 1/2 cooked noodles.
5. 1/2 cooked chicken (sprinkled with pepper).
6. 1/2 sauteed onion-mushroom mixture.
7. Drizzle with half the remaining Hollaindaise .
8. Sprinkle with 1/2 teaspoons each of the basil and oregano.
9. Spread half the asparagus sprears on top, then half of each cheese.
10. Repeat these layers, ending with the cheese.
11. Bake uncovered, at 350F for about 35 minutes.
12. Allow lasagna to set 10 minutes before cutting to serve.
13. Makes 8-12 servings.

onions, mushrooms, hollandaise sauce, lasagna noodles, chicken breasts, fresh pepper, basil, oregano, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-lasagna-446564 (may not work)