Alfredo Chicken Veggie Lasagna
This fantastic homemade lasagna recipe comes from Bridgett at The Happy Little Tomato and is, what she calls, "to die for." Made with zucchinis, tomatoes, mushrooms and loads of cheese, you can mix up the veggies to make it the way you like it.
Serves7
Cooking Time20 min
Ingredients
- 1 box of lasagna noodles
- 5 cups cooked chicken, chopped
- 1 zucchini, chopped
- 2 plum tomatoes, chopped
- 1/2 cup red onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups part skim Mozzarella cheese, shredded
- Italian cheese blend, shredded (asiago, mozzarella or provolone blend)
- 10 ounces container of light cottage cheese
- 2 cups fresh mushrooms
- 3 cups Alfredo sauce, homemade or jarred
- 6 slice of provolone cheese, thickly cut
- 2 teaspoons fresh parsley, chopped
- For the Alfredo Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups milk
- pinch nutmeg
- 1 teaspoon oregano
- 2 teaspoons salt
- can pepper, to taste
- 3 ounces Italian cheese blend, shredded (asiago, mozzarella or provolone blend)
Instructions
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For the Alfredo Sauce:
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In a large non stick frying pan melt 2 tablespoons of butter over medium heat and add in 2 tablespoons of all purpose flour.
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Slowly add in 3 cups of milk. Stir until the sauce will slowly thicken.
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Remove the sauce from the heat add in a pinch of nutmeg, 1 teaspoon of oregano, 3 ounces of Italian Cheese Mix, about two teaspoons of salt {you may add more or less if need be}, pepper to taste. Stir all the ingredients together until smooth. Set aside for assembling your lasagna.
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For the Lasagna:
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Preheat oven to 450 degrees F.
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Cook your lasagna noodles in a large pot in boiling water for approximately 8 minutes or until soft but not too soft. Drain the noodles and then place them in a boil, mix approximately 1-2 tablespoons of olive oil into the noodles so they don't stick together.
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Drain the noodles and then place them in a boil, mix approximately 1-2 tablespoons of olive oil into the noodles so they don't stick together.
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Wash your veggies and chop all of your veggies and set aside in a large mixing bowl.
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Chop up your chicken and place it in the bowl with your veggies. To that same bowl add the light cottage cheese (the entire container), add in the 2 cups of shredded Mozzarella cheese and the minced garlic.
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In a 9 x 13 inch pan using a soup ladle add one large scoop of your alfredo sauce to the bottom of your pan. Then add a layer of the your noodles, then add on top of your noodles your veggie/chicken/cheese mixture.
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On top of that add another ladle full of alfredo sauce. Top with noodles and then continue to layer until you are close to the top of the pan. Use all of the veggie/chicken/cheese mixture. Then top with remaining alfredo sauce, making sure not to overflow.
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Top with the last layer of the veggie chicken mixture with six thick slices of provolone cheese along the top of it. On top of the provolone slices sprinkle with dried parsley.
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Once your lasagna is assembled, loosely cover the top with aluminum foil. Bake in your 425 degree preheated oven for 30 minutes.
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Remove the foil then bake for an additional 12-15 minutes or until bubbly and brown on top. Allow to cool for a few minutes and then serve.
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