As the first signs of spring start to poke their heads out of the ground, I can think of nothing more fitting to celebrate the arrival of spring than this Spring Vegetable Chicken Alfredo Lasagna. Savory chicken, bright spring veggies, and light layers of pasta are all brought together in perfect harmony by the dish’s thick and creamy Alfredo sauce. A modern take on the classic Italian lasagna, this dish makes use of the fresher, more vibrant ingredients that become available after the winter melts. If you’re in the mood for some modern comfort cuisine or are just trying to find a way to enjoy the bounty of the season with your family, this meal is for you.
To balance off the rich, creamy lasagna, try serving it with a refreshing green salad dressed with a lemon vinaigrette. Indulge your inner vino connoisseur with a glass of Pinot Grigio; it will go perfectly with the rich sauce and bring out the best in the veggies. A refreshing sorbet would be the perfect sweet ending to a decadent dinner, cleansing the palette and leaving a lasting impression.
Eight to ten servings of a spring vegetable chicken Alfredo lasagna.
Ingredients
9 al dente cooked lasagna noodles – 2 cups cooked shredded chicken (rotisserie works great) – 1 cup fresh asparagus (trimmed and cut into 1-inch pieces) – 1 cup sugar snap peas (trimmed and halved) – 1 cup diced yellow bell pepper – 1 cup baby spinach leaves – 1 cup carrots (shredded).
Two minced garlic cloves half a cup of chopped fresh basil
2. 2 tablespoons of olive oil 3. 3 cups of Alfredo sauce (either homemade or from a high-quality store) 4. 2 1/2 cups of shredded mozzarella cheese 5. 1 cup of grated Parmesan cheese
Preparation
1. Bring the oven temperature up to 375 degrees Fahrenheit.
2. Saute the garlic for approximately 1 minute in a big pan over medium heat, or until it becomes fragrant.
3. Season with salt and pepper, then add the sugar snap peas, carrots, bell pepper, and asparagus to the pan. For around three to four minutes, sauté the veggies until they are just barely soft. Add the basil and spinach, tossing them around until they wilt. Take off the stove
Fourth, butter a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
5. Arrange three cooked lasagna noodles on top of the sauce, then half of the veggies, half of the chicken, a third of the leftover Alfredo sauce, one cup of mozzarella, and one-third cup of Parmesan. Just one more time, repeat the layers.
7. Place the last layer of noodles on top and then sprinkle the remaining mozzarella, Parmesan, and Alfredo sauce. 8. Bake, covered with foil, for 25 minutes. After 15 minutes of baking without foil, the cheese should be bubbling and beginning to color.
Eight, after 10 minutes of resting, slice the lasagna and serve.
Tips and Variations
Substitute more of your preferred spring veggies, such leeks or green onions, for the chicken to make it vegetarian.
– A In addition to soaking up all the flavors of your lasagna while they cook, no-boil noodles are a terrific time saver.
– A To add a little crunch to the top, try topping the cheese with a mixture of breadcrumbs and grated Parmesan before baking.
– A If you’re not a fan of Alfredo sauce, try making a béchamel sauce with Pecorino Romano cheese instead.
– A Fresh herbs, when added just before serving, not only brighten the meal visually, but also bring forth its full flavor. A chiffonade of basil or fresh parsley would be lovely.
