Chicken Caesar & Vegetable Lasagna |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 9 |
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This dish is loaded with lots of veggies and has great flavor! There is not a lot of guilt when you eat this. Use your favorite Alfredo sauce to change up the flavor. I look for the sauces with the lowest fat content. I've made this a couple of times now and made some changes to try to get it just right. I think this is it! You can use ground chicken or turkey. We like the ground turkey. Serve this with a green salad and you've got a great meal. Ingredients:
1 1/4 lbs ground chicken |
1 small yellow onion, chopped |
2 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1 cup bottled roasted red pepper, chopped |
1 (16 ounce) package frozen broccoli cuts, chopped |
3/4 cup carrot, matchsticks chopped |
2 (15 ounce) jars alfredo sauce |
1/2 tablespoon lemon juice |
1 cup mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
9 whole wheat lasagna noodles |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook noodles according to package directions. Drain.
2. Preheat oven to 350°F.
3. Cook ground chicken (or turkey) in large non-stick pan along with chopped onion. Salt and pepper meat while cooking. Halfway through cooking add minced garlic. Cook until done. Remove from heat.
4. In a large mixing bowl combine ground meat mixture, chopped spinach, chopped red peppers, chopped broccoli, chopped carrots, lemon juice, and Alfredo Sauce.
5. Spray a 9x13 pan with non-stick spray. Lay three noodles on the bottom. Put 1/3 of the mixture on top of noodles. Repeat layers twice. Sprinkle with mozzarella cheese and then parmesan cheese. Bake uncovered for 40 minutes or until heated through.
6. I usually put it under the broiler for a few minutes so the top gets a little brown.
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