Creamy Chicken and Vegetable Lasagna

This lasagna was a standout at the dinner party, with guests eagerly returning for seconds.

Ingredients:

• 9 al dente lasagna noodles
• 2 cups cooked shredded chicken (rotisserie chicken 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
• 2 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 2 tablespoons olive oil
• 3 cups Alfredo sauce (homemade or high-quality store-bought)
• 2 1/2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Preparation:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
3. Season with salt and pepper, then add sugar snap peas, carrots, bell pepper, and asparagus to the pan. Sauté the vegetables for 3-4 minutes until just tender. Stir in the basil and spinach, and cook until the spinach is wilted. Remove from heat.
4. Butter a 9×13-inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
5. Place three lasagna noodles over the sauce. Layer half of the vegetables, half of the chicken, a third of the remaining Alfredo sauce, 1 cup of mozzarella cheese, and 1/3 cup of Parmesan cheese. Repeat the layers.
6. Top with the remaining noodles and spread the remaining Alfredo sauce over them. Sprinkle with the remaining mozzarella and Parmesan cheese.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and beginning to brown.
8. Let the lasagna rest for 10 minutes before slicing and serving.

Tips and Variations:

• For a vegetarian option, replace the chicken with additional spring vegetables such as leeks or green onions.
• No-boil noodles can save time and absorb all the flavors during cooking.
• For added crunch, top with a mixture of breadcrumbs and grated Parmesan cheese before baking.
• Substitute Alfredo sauce with a béchamel sauce made with Pecorino Romano cheese if preferred.
• Garnish with fresh herbs, such as basil or parsley, just before serving to enhance both the flavor and presentation.