My Epicurean Adventures

A food blog about cooking quick & easy, healthy(ish) meals that my family loves + fun lunchbox ideas for kids with nut allergies and more!

Chicken Alfredo Veggie Lasagna

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My sister-in-law Kris made this delicious lasagna for us a couple years ago and my girls just loved it. While she couldn’t give me an exact recipe, I was able to come up with my own that was pretty close. This Chicken Alfredo Veggie Lasagna has the girls’ seal of approval so it’s a winner in my book. Plus, I’ve been asked for the recipe by a friend AND her daughter, which is also a pretty good sign. And now add a 2nd request for it, so here it finally is!

chicken alfredo veggie lasagna

What I love about this recipe is that it’s chock full of veggies. You can stick to the ones I’ve used or feel free to add your own. They key to this dish is to not overcook the veggies so they are just mush in the lasagna. Yet, I don’t want them (the carrots, in particular) to be too crunchy either, so the trick is to parboil them (ie pre-cook by boiling) so they are just right. Plus parboiling them helps the veggies retain their beautiful vibrant colors. What a lovely sight, don’t you think?

chicken alfredo veggie lasagna

Once all of your various ingredients are ready, it’s fun to lay ’em all out and assemble the lasagna (or two). When I make one, I almost always make another one to either share or put in the freezer for future use. Making one takes a fair amount of effort, but making a second one adds very little additional work.

chicken alfredo veggie lasagna

I just love the way this chicken alfredo veggie lasagna comes together. The colors are just so pretty and looking at this makes me happy… and hungry!

chicken alfredo veggie lasagna

Without further ado, here is that recipe. I hope you guys like it as much as we do!

Chicken Alfredo Lasagna
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Chicken Alfredo Lasagna with Veggies

Course Main Dish
Cuisine American, Italian
Servings 8

Ingredients

Alfredo Sauce

  • 4 oz cream cheese, softened
  • 1 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 cups parmesan cheese, shredded
  • 1/2 tsp salt
  • 1/8 tsp garlic powder
  • dash black pepper (to taste)

Lasagna

  • 12 lasagna noodles, cooked al dente
  • 2 small summer squash (yellow), sliced
  • 2 large carrot, sliced to 1/8" thickness
  • 2 handfuls baby spinach
  • 1/2 tsp salt
  • 15 oz ricotta cheese
  • 2 eggs
  • 3 cups alfredo sauce (see above)
  • 2 full chicken breasts (ie 4 halves), cooked and sliced
  • 3 cups shredded mozzarella cheese

Instructions

Alfredo Sauce

  1. In a sauce pan over medium low heat, start melting cream cheese and slowly add in cream a little at a time, whisking frequently to work out the cream cheese chunks until cream cheese is fully incorporated.

  2. Whisk in milk mixing until creamy.

  3. Add salt, garlic powder, garlic powder and parmesan cheese, whisking until parmesan cheese is fully melted, sauce is smooth and has thickened. Remove from heat and set aside.

Veggies

  1. Bring pot large of water to boil with about 1/2 tsp of salt.

  2. Add sliced carrots to pot and boil for 1 minute.

  3. Add sliced squash to pot (leaving carrots in) and boil for 3 minutes.

  4. Add spinach to pot (leaving other veggies in) and boil for 1 more minute and promptly drain hot water from pot. Add in cold water and ice to stop them from cooking further. Once ice has melted and veggies have cooled off, drain veggies and set aside. The carrots will have cooked for 5 minutes, squash for 4 minutes and the spinach for 1 minute total.

Lasagna

  1. Grease 13" x 9" baking dish and pre-heat oven to 350 degrees F.

  2. Combine ricotta cheese, 1 1/2 cups shredded mozzarella cheese and eggs in a separate bowl. Set aside.

  3. Line bottom of pan with 3 lasagna noodles.

  4. Spread 1/3 of ricotta mixture evenly over noodles.

  5. Spread 1/3 of the veggies, 1/3 of the chicken and about 3/4 cup of alfredo sauce evenly over the ricotta mixture.

  6. Repeat noodles, ricotta, veggie/chicken layer 2 more times and finish with a layer of noodles.

  7. Spread remaining alfredo sauce evenly over noodles and top with remaining mozzarella cheese (1.5 cups).

  8. Bake covered for 40 minutes. Uncover and bake another 10-15 minutes. Remove from oven and let sit about 10 minutes before serving. Enjoy!!!

Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram. The more the merrier!

Christine, aka happyvballgirl 🙂

To check out items used in this post or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby really appreciates. Haha! So, THANK YOU, should you choose to purchase any of ’em!

Disclosure: This blog contains affiliate links. 🙂

 
 

 

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