Preheat oven to 375 F (190 C).
Submerge lasagna noodles in hot water (use a large cookie sheet with edges). Once you fill one layer, alternate direction of noodles on second layer. Let stand.
Heat oil in a nonstick fry pan or wok.
Add chicken. Add garlic, pepper, onions and mushrooms.
Saute until onion softens.
Stir soup in a separate bowl (gradually stir in milk and spice).
Rinse the starch off the noodles.
Spread a few tablespoons of cheesy liquid over bottom of an oven-safe cake pan.
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.
On the third layer, scatter pieces of asparagus all over the top.
(Remember to discard bottom node of asparagus.) Drizzle the mushroom liquid evenly all over. Set aside the final layer of mozzarella.
Get salad ready to munch on while lasagna is cooking.
Cover lasagna tightly with foil, shiny side down, and bake in hot oven. Set timer for 50 minutes.
When timer rings, let lasagna rest for 10 minutes then uncover lasagna. Add last layer of mozzarella cheese on top. Return pan to oven and set oven to broil. Watch it very carefully as it only takes a couple of minutes to bubble up.