2Bleu'S White Lasagna (Lite-Bleu) - cooking recipe

Ingredients

Meat Layer
1 lb boneless chicken, cubed small (or shredded)
4 garlic cloves, minced (roasted works nicely)
1 small onion, diced
6 ounces mushrooms, sliced
1 tablespoon italian seasoning
1 dash salt
1 dash black pepper
16 ounces alfredo sauce, Real Alfredo Sauce recommended
Vegetable Layer
2 cups broccoli florets, cut small and steamed
1 cup carrot, cut into small cubes and steamed
6 ounces roasted red peppers, drained well and chopped
Cheese Layer
12 ounces part-skim ricotta cheese
12 ounces part-skim mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
1 egg
Other Ingredients Needed
16 ounces alfredo sauce, Real Alfredo Sauce recommended (in addition to the meat layer sauce)
1 (12 ounce) package lasagna noodles, cooked and drained well (dry by pressing between paper towels)
1/3 cup reduced-fat parmesan cheese, grated

Preparation

Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.
Preheat oven to 350\u00b0F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.