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Chicken Veggie Alfredo Lasagna

Quite a few fellow bloggers have been making lasagnas recently and having a hodge podge of random ingredients on hand, I figured I'd jump the bandwagon and use up the miscellaneous amounts of items in my fridge. I didn't have any tomato/pasta sauce on hand (which is a reminder for me to make a big batch soon!) so I searched online for a quick alfredo sauce to use up the cream I had. I came across This Recipe from AllRecipes.com to use as a guide and made my adaptations outlined below (and this is not a figure friendly dish as written!):

Quick & Easy Alfredo Sauce
adapted from Allrecipes.com
1 stick butter
10 oz cream cheese (1 brick + 2 oz cream cheese)
1 tablespoon garlic salt (I used The Spice house brand)
1/2 cup heavy cream
1-2 tablespoons fresh chopped parsley
1-2 tablespoons fresh chopped basil

In a saucepan, melt butter.
Add cream cheese and whisk to melt until smooth.
Add garlic salt and stir in heavy cream.
Allow to boil for 1-2 minutes until heated through.
Stir in fresh herbs and toss with pasta.... or use in a lasagna as I did below:

Chicken Veggie Alfredo Lasagna
original Joelen recipe
(to use up random ingredients on hand)

1 cooked chicken breast, sliced
1 small yellow squash, halved lengthwise and sliced into half moons
1 small zucchini, halved lengthwise and sliced into half moons
1 cup sliced white button mushrooms
1 cup shredded colby jack cheese
1 cup shredded mozzarella cheese
9 lasagna pasta sheets (dry)

- Preheat oven to 350 degrees.
- In a baking dish, spread 1-2 tablespoons of prepared alfredo sauce.
- Place a layer of 3 dry lasagna pasta sheets.
- Top with half of the chicken, squash, zucchini and mushrooms.
- Sprinkle with half of the cheeses.
- Place another layer of 3 dry lasagna pasta sheets.
- Spread enough prepared alfredo sauce over pasta sheets to cover.
- Top with remaining chicken, squash, zucchini and mushrooms.
- Sprinkle with half of the remaining cheeses.
- Place top layer of 3 dry lasagna pasta sheets.
- Spread enough prepared alfredo sauce over pasta sheets to cover.
- Sprinkle with remaining cheeses.
- Bake in preheated oven for 45-50 minutes until pasta is cooked and cheese is golden brown & bubbly.

13 comments

  1. Great recipe - thanks for sharing! It looks mighty tasty!

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  2. This looks wonderful! I think "white" lasagna is so underrated!

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  3. This sounds delicious. I have never made a lasagna with white sauce but it sounds like I need to!

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  4. I'm a huge fan of veggie lasagna. Very good.

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  5. That looks excellent! Thanks for sharing.

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  6. I love this idea. It looks so good! I'm going to have to give this one a try. I've actually never made a white lasagna so this will be the first!

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  7. This looks great. I love vegetable lasagnas. Good way to use up your leftovers!

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  8. Mmmm this looks and sounds so creamy and delicious!

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  9. Yum! It's funny how the best-tasting things can be the stuff that uses up the leftovers from the fridge!

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  10. Hi Joelen

    How many pounds was your chicken breast and how did you cook it to incorporate it into this dish.

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