I usually save this recipe for when friends and family come into town. It is my most requested dish, and it can be made without meat and most can’t tell. This is also a dish that I usually measure free-handed, so I will do my best to give you accurate measurements. You can also freeze leftovers, but from my experience, there’s never any left! It’s also a good way to sneak in some veggies to the kids!
- Preparation Time: 40 min.
- Cook Time: 45-55 min.
- Cuisine: Italian, American
- Servings: 6-8
- 2 chicken breasts (optional), cook and diced or shred
- 2 cups of broccoli flourettes
- 1 cup artichoke hearts, chopped
- 1 medium zucchini squash, diced
- 1-2 jalapeños, diced (optional)
- 3-4 cloves of garlic, minced
- 1/2 cup diced green chilies
- 1/2 cup diced tomatoes
- 1 cup ricotta cheese
- 1 cup monterey jack cheese
- 2 cups mozzarella cheese
- 2 cups parmesan cheese
- 2 jars of alfredo sauce
- 1 box of oven ready lasagne noodles
1Preheat oven to 350 degrees.
2Wash all vegetables thoroughly, and dice.
3Combine cooked chicken, broccoli, artichoke, zucchini squash, jalapeños, chilies and 2 cloves of garlic and toss together in a large bowl, and set aside.
4Spray non-stick cooking spray on the casserole dish.
5Spread ricotta cheese, the rest of the garlic and tomatoes along the bottom of the casserole dish.
6Begin by layering in this order: lasagne noodles, alfredo (spread moderate layer across noodles), vegetable mixture, cheese.
7Repeat layering until pan is full.
8Top off the lasagne with a few dollops of ricotta cheese.
9Cover and bake lasagne for 35-40 minutes, then uncover and bake an additional 10 minutes, until cheese is golden brown.