Delicious Chicken and Vegetable Lasagna Recipe

This meal was a hit at the dinner party, and everyone went back for seconds.

Ingredients

• 9 lasagna noodles, cooked al dente
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup fresh asparagus (trimmed and cut into 1-inch pieces)
• 1 cup sugar snap peas (trimmed and halved)
• 1 cup diced yellow bell pepper
• 1 cup baby spinach leaves
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 2 tablespoons olive oil
• 3 cups Alfredo sauce (homemade or high-quality store-bought)
• 2 1/2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large pan over medium heat, sauté the garlic in olive oil for about 1 minute until fragrant.
3. Add the sugar snap peas, carrots, bell pepper, and asparagus to the pan. Season with salt and pepper, and sauté the vegetables for 3-4 minutes until just tender. Add the basil and spinach, stirring until wilted. Remove from heat.
4. Butter a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
5. Place three lasagna noodles on top of the sauce. Layer with half of the vegetables, half of the chicken, one-third of the remaining Alfredo sauce, one cup of mozzarella, and one-third cup of Parmesan. Repeat the layers once more.
6. Finish with a final layer of noodles, then top with the remaining Alfredo sauce, mozzarella, and Parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and starting to brown.
8. Let the lasagna rest for 10 minutes before slicing and serving.

Tips and Variations

• For a vegetarian option, substitute additional spring vegetables like leeks or green onions for the chicken.
• No-boil noodles are a great time saver and will absorb all the flavors as they cook.
• For added crunch, sprinkle a mixture of breadcrumbs and grated Parmesan on top before baking.
• If you prefer a different sauce, try making a béchamel with Pecorino Romano cheese instead of Alfredo.
• Fresh herbs added just before serving can enhance both the flavor and appearance. A chiffonade of basil or fresh parsley works wonderfully.