Spring Vegetable Chicken Alfredo Lasagna Ingredients:
Servings: 8-10
9 lasagna noodles, cooked al dente
2 cups cooked, shredded chicken (rotisserie works well)
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
1/2 cup chopped fresh basil
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
3 cups Alfredo sauce (homemade or high-quality store-bought)
2 1/2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
How to make Spring Vegetable Chicken Alfredo Lasagna?
Please c-lic-k the photo or the "next >" button below to see the instructions.
