Chicken Vegetable Lasagna

This is probably the classiest thing I make.  It is definitely more work than just about every other recipe I have, so I only make it once or twice a year...but it's always worth it.  The picture is of an 8 x 8 pan, but the recipe is for a 9 x 13.  I made a large one for a recipe contest and made a smaller one for us to have at home.  If you don't have the patience for layering, make it with ziti, it still tastes great. 


Chicken Vegetable Lasagna

2 chicken breasts with bone and skin

Olive oil

Salt

Pepper

4 cloves garlic, minced

1 bag fresh spinach

½ cup sun dried tomatoes

1 red pepper, julienned

1 yellow pepper, julienned

1 cup shredded carrots

1 pint ricotta cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 egg

8 oz mozzarella cheese, shredded

¼ cup parmesan cheese

2 jars alfredo sauce

1 package no boil lasagna noodles

1) Brush chicken breasts with olive oil and season with salt and pepper.  Roast at 350 for 45 minutes.  When chicken has cooled, cut into cubes, set aside. Note: Save the drippings, bones, and skin and use them to make broth.

2) Add about 1 tablespoon of olive oil to a large skillet. Heat over medium heat and add garlic.  Saute garlic for about 2 minutes and then add peppers and carrots.  Add spinach and sun dried tomatoes and cook until spinach is wilted.

3) In a large bowl, mix ricotta, garlic powder, Italian seasoning, and egg.

4) Grease a 9 x 13 pan with butter or oil.  Pour about ¼ cup alfredo sauce into the bottom and spread evenly.

5) Line the bottom of the pan with lasagna noodles. Top with half of the ricotta, vegetables, and chicken. Add one-third of the remaining alfredo sauce and one-third of the mozzarella and parmesan.  Repeat for second layer. For third layer, top lasagna noodles with remaining alfredo sauce and cheese

6) Bake at 375 for 30 minutes.