Chicken-Asparagus Lasagna

9 uncooked lasagna noodles
2 lbs asparagus, cut into 2 in pieces
1 tablespoons olive oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter
1/4 cup flour
1 1/3 cups chicken broth
1/2 cup milk
2 teaspoons basil
2 cups diced cooked chicken
1/2 cup red bell peppers from 7-oz jar drained and chopped
3/4 cup parmesan cheese
2 cups shredded mozzarella cheese


Heat oven to 350 degrees. Grease a 9x13 baking dish.
Cook and drain noodles as directed on package
Cut up chicken in dices and cook until no longer pink, set aside
In a sauce pan cook asparagus 3-4 minutes until crisp and tender
Place drained asparagus in a bowl and toss with oil and lemon seasoning
Melt butter in a 2 quart sauce pan over medium heat. Stir in flour. Cook 1 minute stirring constantly
Stir in broth, milk, and basil. Heat to boiling, stirring constantly
Stir in chicken, 1/4 cup chopped red peppers and 1/2 cup of the parmesan cheese. Cook 2 minutes longer
Spread about 1/2 cup chicken mixture into baking dish. Top with 3 noodles. 1 1/2 cups chicken mixture, half the asparagus and 1 cup mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles
Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup parmesan cheese. Bake uncovered 40 minutes or until hot in the center and top is golden brown.