2bleu's Lasagna (lite-bleu)

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 lb boneless chicken, cubed small (or shredded)
• 4 garlic cloves, minced (roasted works nicely)
• 1 small onion, diced
• 6 ounces mushrooms, sliced
• 1 tablespoon italian seasoning
• 1 dash salt
• 1 dash black pepper
• 16 ounces alfredo sauce, real alfredo sauce recommended
• 2 cups broccoli florets, cut small and steamed
• 1 cup carrot, cut into small cubes and steamed
• 6 ounces roasted red peppers, drained well and chopped
• 12 ounces part-skim ricotta cheese
• 12 ounces part-skim mozzarella cheese, shredded
• 1/4 cup fresh parsley, chopped
• 1 egg
• 16 ounces alfredo sauce, real alfredo sauce recommended (in addition to the meat layer sauce)
• 1 (12 ounce) package lasagna noodles, cooked and drained well (dry by pressing between paper towels)
• 1/3 cup reduced-fat parmesan cheese, grated

Recipe

• 1 spray non-stick cooking spray in a large skillet. saute' chicken with garlic, onions, mushrooms, italian seasoning, salt and pepper. cook until done.
• 2 remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. mix together steamed broccoli, carrots, and roasted red peppers; set aside. in a medium bowl mix ricotta and mozzarella cheese, parsley, and egg set aside.
• 3 preheat oven to 350°f pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
• 4 layer as follows: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. repeat.
• 5 finally, top with remaining pasta and 1/2 jar of alfredo sauce. sprinkle with parmesan cheese and bake for about 1 hour. let stand 10-15 minutes before serving.