Wednesday, January 25, 2012

Alfredo Chicken Veggie Lasagna

Hello everyone! I made this Sunday night for dinner. Once you see the title most of you probably think...."this MUST be fattening!" ::sigh::

Good news fellow foodie peeps! It's not that evil after all!!! I used part skim mozzarella and low fat cottage cheese for the bulk of the cheese in this lasagna. I did use 3 ounces of a shredded Italian cheese blend for the Alfredo sauce. Otherwise the Alfredo sauce was made with skim milk and only two tablespoons of flour. {you may use a jarred alfredo sauce to cut back on time, but they are typically very heavy}

Also, if you want to be even more healthy, you can make this without the chicken and make it strictly vegetarian! bam.....le done. super duper healthy cubed!

I will say that this lasagna is to.die.for. like woah! This is definitely one that I will be making again for the family. My hubby loved it.... 

The original recipe called for fresh spinach, I did replace with mushrooms. You may replace some ingredients with other veggies you prefer! I also replaced feta cheese with low fat cottage cheese to cut back on the fat. 

Ciao! happy eating my tomato friends! ~b

  • 1 box of lasagna noodles
  • 5 cups of cooked chicken chopped up
  • 1 whole zucchini chopped
  • 2 plum tomatoes chopped
  • 1/2 cup of red onion finely chopped
  • 2 cloves of garlic minced
  • 2 cups part skim mozzarella shredded
  • 3 ounces of Italian Cheese Blend shredded (ie. asiago, mozzarella or provolone blend)
  • 1-10 ounce container of light cottage cheese
  • 2 cups of fresh mushrooms
  • 3 cups of prepared Alfredo sauce (I used a homemade recipe. reference below)
  • 6 thickly cut slices of provolone cheese
  • 2 tspns. parsley

1. Cook your lasagna noodles in a large pot in boiling water for approximately 8 minutes or until soft but not too soft. Drain the noodles and then place them in a boil, mix approximately 1-2 tablespoons of olive oil into the noodles so they don't stick together.

2. While your lasagna noodles are cooking preheat your oven to 425 degrees. Wash your veggies and then chop your plum tomatoes, zuchinni and red onion. Add your mushrooms and all your veggies to a large mixing bowl.

3. Chop up your chicken and place it in the bowl with your veggies. To that same bowl add the light cottage cheese (the entire container), add in the 2 cups of shredded mozzarella cheese and the minced garlic.

4. Now make your Alfredo Sauce as follows: In a large non stick frying pan melt 2 tblspns of butter over medium heat now add in 2 tblspns of all purpose flour. SLOWLY add in 3 cups of {1 or 2 % milk}. The sauce will slowly thicken. Remove the sauce from the heat add in a pinch of nutmeg, 1 tsp of oregano, 3 ounces of Italian Cheese Mix, about two teaspoons of salt {you may add more or less if need be}, pepper to taste. Stir all the ingredients together until smooth. Set aside for assembling your lasagna.

5. Now begin assembling your lasagna. In a 9 x 13 inch pan using a soup ladle add one large scoop of your alfredo sauce to the bottom of your pan. Then add a layer of the your noodles then add on top of your noodles your veggie/chicken/cheese mixture. On top of that add another ladle full of alfredo sauce. Top with noodles and then continue to layer until you are close to the top of the pan. Use all of the veggie/chicken/cheese mixture. Then top with remaining alfredo sauce, making sure not to overflow the pan as you still have to add provolone on the top.

6. Do not add another layer of noodles on top of of the veggie/chicken/cheese mixture! Top the last layer of the veggie chicken mixture with six thick slices of provolone cheese along the top of it. On top of the provolone slices sprinkle with dried parsley.

7. Once your lasagna is assembled, loosely cover the top with aluminum foil. Bake in your 425 degree preheated oven for 30 minutes. Remove the foil then bake for an additional 12-15 minutes or until bubbly and brown on top. Allow to cool for a few minutes and then serve.

Details: Prep Time: 20 Minutes Cook Time: 45 minutes Total Time: 65 minutes Yield: 8-9 servings of lasagna, feeds approximately 7-10 adults.


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