Description
A lighter take on traditional lasagna with Alfredo sauce, chicken, and vegetables for a nutritious meal.
Ingredients
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce (light version)
- 1 cup ricotta cheese (low-fat)
- 1 cup spinach, chopped
- 1/2 cup carrots, grated
- 1/2 cup mozzarella cheese (low-fat)
- 1/4 cup Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- In a bowl, mix ricotta cheese, spinach, carrots, garlic powder, Italian seasoning, salt, and pepper.
- Spread a thin layer of Alfredo sauce in a baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half the ricotta mixture over the noodles.
- Top with half the shredded chicken and another layer of noodles.
- Repeat layers, ending with noodles.
- Cover with remaining Alfredo sauce and sprinkle mozzarella and Parmesan cheese on top.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use whole wheat lasagna noodles for extra fiber.
- Replace chicken with mushrooms for a vegetarian version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian