Ingredients
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1 lb boneless chicken, cubed small (or shredded)
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4 garlic cloves, minced (roasted works nicely)
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1 small onion, diced
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6 ounces mushrooms, sliced
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1 tablespoon italian seasoning
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1 dash salt
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1 dash black pepper
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16 ounces alfredo sauce, Real Alfredo Sauce recommended
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1 cup carrot, cut into small cubes and steamed
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6 ounces roasted red peppers, drained well and chopped
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12 ounces part-skim mozzarella cheese, shredded
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1/4 cup fresh parsley, chopped
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1 egg
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12 ounces part-skim ricotta cheese
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2 cups broccoli florets, cut small and steamed
Instructions
- Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
- Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
- Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
- LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
- Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.