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."
photo by Sara 76
- Ready In:
- 2hrs
- Ingredients:
- 18
- 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
- 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°F 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.
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Reviews
-
This is the best lasagna I have ever had! I left out the carrots but followed everything else exactly. It was a little expensive and time consuming but so worth it for my fiance's birthday dinner. Even my 8 year old picky daughter liked this and she is a chicken nugget/pizza kinda kid! The alfredo recipe that was recommended was also awesome and I will definitely keep that one! I am very happy I tried this, thanks! -
I Made this for my family....some of them are picky eaters..everyone loved it!! Its a good way to get the kids to eat vegtables! -
Wow! We all loved this! I made exactly as written, including the suggested Recipe #286002. We will definately make this again! [Made for PRMR] -
I made double one for me and one for my sister-in-law when they had a new baby. Next time I will make 2 smaller ones (8 X 8) instead of 1 large (9 X 13). We have 2 adults who love to eat and a 3 year old who sometimes eats. I think the half size would be sufficient for dinner and leftovers for lunch. This dish is amazingly tastey, but very rich so portion sizes were pretty small. I also used no boil noodles which worked out nicely. I used an alfredo with roasted red peppers instead of separate red peppers, part skim ricotta, and 2% milk mozzarella. I tried to save a litle on fat & calories! I thought that it was very good,and I will make again! -
I made some changes to this - one I used elbow macaroni noodles because I just didn't want to fiddle around with lasagna noodles, and two I omitted the mushrooms and added some sliced zucchini in with the vegetable layer. This recipe can be very dependent on what Alfredo sauce you use... but we just loved it and decided that it really didn't even need the chicken. I sprinkled some breadcrumbs on top for a little extra something and even the 3 and 5 year old boys dug in - but they love veggies. I would defiantly make this again!
see 4 more reviews
Tweaks
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I made double one for me and one for my sister-in-law when they had a new baby. Next time I will make 2 smaller ones (8 X 8) instead of 1 large (9 X 13). We have 2 adults who love to eat and a 3 year old who sometimes eats. I think the half size would be sufficient for dinner and leftovers for lunch. This dish is amazingly tastey, but very rich so portion sizes were pretty small. I also used no boil noodles which worked out nicely. I used an alfredo with roasted red peppers instead of separate red peppers, part skim ricotta, and 2% milk mozzarella. I tried to save a litle on fat & calories! I thought that it was very good,and I will make again!
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
