Chicken Vegetable Alfredo Lasagna
Beth Tully
ingredients
- 2 large containers (15 oz. each) Ricotta Cheese
- 1/4 c. grated Parmesan cheese
- 1/2 t. salt
- 1/2 t. garlic powder
- 2 T. dried parsley
- 4 large eggs
- 1 (1-lb.) pkg. lasagna noodles (about 19 noodles)
- 2 jars (1 lb. each) Alfredo or four-cheese sauce
- 4 c. cooked diced chicken (2 large breasts)
- 1 large or 2 small zucchini, diced
- 1 large or 2 small yellow squash, diced
- 2 c. broccoli florets, chopped
- 1/2 c. diced red pepper
- 1 t. dried thyme
- 2 c. shredded mozzarella cheese
- 1/4 c. shredded Parmesan cheese
directions
- 1
Mix first six ingredients in bow.. Set aside. Put 1/2 cup Alfredo sauce in pan. Mix the rest of the Alfredo sauce and the diced cooked chicken together. Set aside.
- 2
In saucepan, add 1 T. vegetable oil to bottom. Add zucchini, squash, broccoli, red pepper and dried thyme. Cover and put on medium heat about 5 minutes, or until vegetables are heated through. Drain vegetables in colander. In bottom of pan, layer in this order: four lasagna noodles, 1/2 of the ricotta cheese mixture; four lasagna noodles, 1/2 of the Alfredo chicken mixture; four lasagna noodles, 1/2 of the vegetables, 1/2 of the mozzarella cheese; three lasagna noodles, remaining ricotta cheese mixture; four noodles, remaining Alfredo chicken mixture, vegetables, mozzarella cheese and 1/4 c. Parmesan.
- 3
Spray foil with Pam spray and cover. Bake at 350° fir 45 minutes or until lasagna is bubbling. Take off foil and bake for another 10 minutes or until top is brown. Let sit 15 minutes before serving.
Source: Beth Tully
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