Cheesy-asparagus lasagna with fruit kabobs

Did you know you can bake a lasagna on the barbecue? Sandi Richard shows you how!

Cheesy-asparagus lasagna with fruit kabobs

Ingredients:

12 lasagna noodles1 tsp canola or olive oil1 lb or 450 g chicken breasts, boneless, skinless1 tsp fresh garlic (from a jar)fresh ground pepper to taste1 onion15 mushrooms1 can Cheddar cheese soup (10 fl oz or 284 mL)1 soup can filled with 1% milk1 tsp Italian seasoning1/2 cup Parmesan cheese, light, grated1 1/2 cups mozzarella cheese, part-skim, shredded16-20 asparagus spears

Method:

Fill a large stove-top pot with water. Cover and bring to a boil. Soften noodles slightly in boiling water (approx 3 minutes). Rinse and set aside.

Heat oil in a large nonstick electric or stove-top fry pan or wok at med-high. Cut chicken into bite size pieces and gradually add to pan as you cut. Toss until no longer pink. Add garlic and pepper.

Sliver onion and slice mushrooms, in that order, adding to chicken as you cut. Remove from heat once fully cooked.

Combine soup, milk and spices in a small bowl. Whisk until smooth.

Spread a few Tbsp of cheesy liquid over bottom of 10” x 13” metal cake or lasagna pan, then…

Layer in this order, 1/3 noodles, 1/3 chicken mixture, 1/3 sauce, 1/3 Parmesan cheese and 1/3 mozzarella.

Repeat layers two more times, however, on the third layer place asparagus on top, then continue with the final layer of cheese. Cover tightly with foil and refrigerate.

Preheat BBQ to 350º F (approx medium on dial).

Place pan on diffuser in preheated BBQ. Set timer for 50 minutes.

Check pan occasionally and rotate pan for even cooking.

While lasagna is baking, cut fruit into bite size pieces and skewer onto kabobs.

Remove lasagna from BBQ and let set for 5-10 minutes before serving.

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Courtesy Sandi Richard
www.cookingfortherushed.com