Cook lasagna according to package directions; drain. In a large skillet over medium heat, heat olive oil and saute onion and garlic for 1 minute. Add carrots and chicken and cook for 5 minutes. Add asparagus, tomato puree, cooking wine, salt, pepper, thyme and marjoram; simmer for 5 minutes.

Heat oven to 350 degrees F. Spray a 13 x 9 - inch baking dish with nonstick cooking spray. Arrange 3 noodles in the bottom of baking dish; top with one-third of the chicken mixture and one-third of the cubed cream cheese. Repeat layers three times. Top with mozzarella cheese and fresh parsley. Cover with tinfoil and bake at 350 degrees F for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before cutting.

Recipe Courtesy of The Dakota Growers Pasta Company.