Chicken and Vegetable Lasagna with Alfredo Sauce

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 fresh basil, chopped
• 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

For Topping (optional):

• 1/4 cup breadcrumbs (for added crunch)
• 1/4 cup additional grated Parmesan cheese

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

1. Sauté Vegetables:

• Heat olive oil in a large skillet over medium heat.
• Add minced garlic and sauté for 1 minute until fragrant.
• Add diced yellow bell pepper, carrots, sugar snap peas, and asparagus to the pan. Season with salt and pepper.
• Sauté the vegetables for 3-4 minutes until they are just tender but still crisp.
• Stir in the chopped basil and baby spinach. Cook until the spinach is wilted, then remove from heat.

1. Prepare the Baking Dish:

• Lightly butter a 9×13-inch baking dish. Spread a thin layer of Alfredo sauce over the bottom of the dish.

1. Layer the Lasagna:

• Place three lasagna noodles on top of the sauce.
• Spread half of the sautéed vegetables evenly over the noodles.
• Layer half of the shredded chicken over the vegetables.
• Pour a third of the remaining Alfredo sauce over the chicken.
• Sprinkle 1 cup of shredded mozzarella and 1/3 cup of grated Parmesan cheese over the sauce.
• Repeat the layers: add another set of noodles, the remaining vegetables, chicken, and another third of the Alfredo sauce. Top with 1 cup of mozzarella and 1/3 cup of Parmesan.

1. Add the Final Layer:

• Place the last three lasagna noodles on top.
• Spread the remaining Alfredo sauce over the noodles.
• Sprinkle with the remaining mozzarella and Parmesan cheese.

1. Bake:

• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

1. Add Crunch (Optional):

• For added texture, mix 1/4 cup of breadcrumbs with 1/4 cup of grated Parmesan cheese and sprinkle over the top of the lasagna during the last 10 minutes of baking.

1. Rest and Serve:

• Let the lasagna rest for 10 minutes before slicing.
• Garnish with a chiffonade of fresh basil or parsley if desired.

Tips and Variations:

• Vegetarian Option: Substitute the chicken with more vegetables like mushrooms, zucchini, or leeks for a vegetarian version.
• No-Boil Noodles: You can use no-boil lasagna noodles to save time; just follow the package instructions.
• Béchamel Sauce: For a different flavor profile, try using béchamel sauce with Pecorino Romano cheese instead of Alfredo sauce.
• Herb Garnish: Fresh herbs like basil or parsley added just before serving will enhance the dish’s flavor and presentation.

Enjoy this rich and flavorful Chicken and Vegetable Lasagna, perfect for a hearty meal!