White Chicken Lasagna

I've read lots of white chicken lasagna recipes over the years and haven't really tried one.  I had some of the ingredients for this on hand and it sounded good when I needed an idea for dinner recently so I gave it a try.  The "lasagna" title is a little deceiving - there's not much cheese (a little parmesan on top) and the sauce that holds it together made the filling seem more like pot pie (between lasagna noodles).  As I was making it, I had the idea that you could take your favorite pot pie recipe, and layer that between lasagna layers and have a very similar dish (and make it vegetarian by adding more veggies).  Here's what the layers looked like as I was assembling it:

It was delicious, light (no cream or cheese), and satisfying.  I'll add it to my rotation of rotisserie chicken recipes and make it again soon!

White Chicken Lasagna (serves 4-6)
adapted from Everyday Food 12/12

3 T unsalted butter
2 stalks celery, sliced 1/4 inch thick
1 yellow onion, diced
1/2 cup asparagus, sliced 1/2 inch thick
4 T flour
2.5 cups chicken broth
2.5 cups shredded cooked chicken
1/2 cup roughly chopped marinated artichoke hearts
1/3 cup shredded parmesan cheese
olive oil spray
salt and pepper
6 no-boil lasagna noodles

Preheat oven to 375.  In a saucepan, melt butter mover medium.  Add celery, onion and asparagus; cook until onion and celery are translucent, about 5 minutes.  Stir in flour and cook about 1 minute.  Increase heat and slowly stir in broth.  Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat.  Stir in chicken and artichokes; season with salt and pepper.

Spread 1/2 cup chicken mixture on the bottom of a 2 quart pan (I used an 8x8 square).  Top with 2 lasagna noodles and about 1 cup of the chicken mixture.  Repeat for 2 more layers.  On the top lasagna noodles, spray with olive oil and sprinkle with the parmesan cheese.  Bake for 30 minutes.  Let cool 10 minutes before slicing and serving.