An easy to make chicken and asparagus lasagna with layers of creamy white sauce and hints of thyme and lemon.

2 tbsp vegetable oil
2 brown onions, finely chopped
2 garlic cloves, finely chopped
500g chicken mince
250ml (1 cup) water
125ml (1/2 cup) white wine
1 tbsp fresh thyme leaves
1 tbsp chicken stock powder
1 tsp finely grated lemon rind
100g butter
40g plain flour
1L (4 cups) milk
20g (1/4 cup) finely grated parmesan
Pinch of freshly grated nutmeg
250g packet dried lasagne sheets
100g fresh mozzarella, coarsely grated
1 bunch mini green asparagus (or normal size, halved lengthways)
2 tbsp pine nuts


  1. Heat the oil in a large frying pan over medium heat. Add onion and garlic and stir for 4 minutes or until soft. Add the chicken and stir for 5 minutes or until browned. Add the water, wine, thyme and stock powder. Simmer for 5 minutes or until reduced slightly. Stir in lemon rind and season.
  2. Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring, until smooth. Cook over medium-high heat, stirring, for 3 minutes or until the sauce thickens. Cook, whisking, for 1 minute. Remove from heat. Stir in parmesan and nutmeg. Season. Set aside for 5 minutes or until the sauce thickens slightly.
  3. Preheat oven to 180C. Place half the chicken mixture in the base of a 3L (12-cup) baking dish. Top with one-third of the lasagne sheets and one-third of the white sauce. Continue layering with remaining lasagne sheets and chicken mixture, finishing with lasagne sheets. Top with remaining white sauce, mozzarella and asparagus. Place on a large baking tray and cover loosely with foil. Bake for 30 minutes. Remove the foil and sprinkle with the pine nuts. Bake for a further 15 minutes or until golden brown and cooked through. Set aside for 5 minutes to cool slightly.

Recipe from Australian Good Taste.