1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
3. Add the mushrooms, season with salt, pepper and Italian herbs and cook until the mushrooms are golden brown.
4. Add the asparagus and cook for another 3 to 4 minutes until just tender. Remove from heat and set aside.
5. In a mixing bowl, combine the ricotta, mozzarella and half of the parmesan. Add the cooked chicken.
6. To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
7. Arrange three cooked noodles on top of the sauce, followed by half the chicken and cheese mixture and half the mushroom and asparagus mixture.
8. Repeat layers, starting with béchamel sauce, then noodles, remaining chicken and cheese mixture, and remaining vegetable mixture.
9. Top with the last three noodles, the remaining béchamel sauce and sprinkle with the remaining parmesan.
10. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
11. Let rest 10 minutes before slicing and serving.
Variations and tips
For a vegetarian version, omit the chicken and double the mushrooms or add other vegetables like spinach or zucchini. To add a little crunch, sprinkle the top with a mixture of breadcrumbs and Parmesan before the last 10 minutes of cooking. For those who like a little heat, a pinch of red pepper flakes along with the herbs can add a delicious heat.
