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
Continue Reading in next page
