Wednesday, February 3, 2016
chicken alfredo lasagna
The first pic indicates what the first layer of ingredients looks like. The second illustrates what the lasagna looks like before the final pouring of alfredo sauce and sprinkling of cheeses before baking. This dish contains all the things that I love- meat, sauce, variety of cheeses, fresh veggies, etc. Can't go wrong here!
chicken alfredo lasagna (pass the peas, please)
3 chicken breasts, cut into bite-sized pieces
1/2 teaspoon basil
1/2 teaspoon oregano
salt and pepper
1 onion, diced
2 teaspoons minced garlic
1 cup carrots, diced
2 medium roma tomatoes, diced
3 cups fresh spinach, chopped
1 container sliced mushrooms
1 jar light alfredo sauce
1 (16 ounce) container skim ricotta cheese
2 cups mozzarella cheese, shredded (tonight I used an 8 ounce bag of fat free Kraft cheddar)
16 ounces flat whole wheat lasagna noodles
Preheat oven to 350 degrees.
Cook cubed chicken with basil and oregano. Season with salt and pepper. Set aside.
In the same pan, saute onion, garlic and carrots. When they are tender, add tomatoes and spinach.
Spray your 9x13 with non-stick cooking spray. Pour about 1/2 cup alfredo sauce into the bottom of the pan and spread it evenly in the pan. Place approx. 6 lasagna noodles in the bottom of the pan. Spread half the container of ricotta over the noodles. Spread half the chicken in the pan followed by half the cooked vegetables. Place all the mushrooms evenly over the cooked vegetables. Pour half the alfredo sauce that is left over the mushrooms. Sprinkle with half the cheese. Now start over- Put 6 lasagna noodles down followed by the rest of the ricotta, the rest of the chicken, the rest of the cooked veggies, the rest of the sauce and the rest of the shredded cheese. Bake for a half hour or until bubbly and the noodles are cooked through.