2bleu's White Lasagna (Lite-Bleu)

Chicken, Broccoli, Carrots, and more in a wonderful lasagne with Alfredo sauce. Add some provolone in between the layers for added 'Italian' flavor! If you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a Lite-Bleu menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet or recipes that can be prepared for it. Be sure and use low fat alfredo sauce. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

• Ready In: 2 hrs
• Serves: 12

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

Directions

1. Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
2. 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.
3. Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
4. LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
5. 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.