Everyone at the dinner party was going back for seconds when I whipped up this dish.
Who doesn’t love a hearty and comforting lasagna? This classic dish gets a refreshing makeover with the addition of spring vegetables and creamy Alfredo sauce. In this article, we’ll dive into the step-by-step process of creating a mouthwatering Spring Vegetable Chicken Alfredo Lasagna that will delight your taste buds and impress your family and friends.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Lasagna noodles, cooked al dente | 9 |
| Cooked, shredded chicken (rotisserie works well) | 2 cups |
| 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 | 1 cup |
| Chopped fresh basil | 1/2 cup |
| Cloves garlic, minced | 2 |
| Olive oil | 2 tablespoons |
| Salt and pepper | to taste |
| Alfredo sauce (homemade or high-quality store-bought) | 3 cups |
| Shredded mozzarella cheese | 2 1/2 cups |
| Grated Parmesan cheese | 1 cup |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 375 degrees Fahrenheit.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the asparagus, sugar snap peas, bell pepper, and carrots to the skillet. Season with salt and pepper. Sauté until the vegetables are crisp-tender, approximately 3-4 minutes. Stir in the baby spinach and chopped basil, cooking until wilted. Remove from heat and set aside.
- Layering the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13 inch baking dish. Place three cooked lasagna noodles over the sauce. Layer half of the vegetable mixture and half of the shredded chicken on top. Add a third of the remaining Alfredo sauce, followed by 1 cup of shredded mozzarella and 1/3 cup of grated Parmesan cheese. Repeat the layering process one more time.
- Final Assembly: Top the final layer of noodles with the remaining Alfredo sauce, shredded mozzarella, and grated Parmesan cheeses.
- Baking: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and starts to brown.
- Resting: Let the lasagna rest for 10 minutes before slicing and serving.
