Chicken and Veggie Alfredo Lasagna

I know that everyone has asked for the burrito recipe, but because I have modified the lasagna recipe so much I thought I would share it first before I forget what I did.

I spawned the recipe off of the Vegetarian Alfredo Recipe found in the Taste of Home Freezer Meals Cookbook. There were some key faults with the recipe for me and my needs, however.

  1. I am not a vegetarian and never intend to be one so the idea of all vegetables does not appeal to me very much. I am just being honest.
  2. I need more protein that a pure pasta, vegetable, and pasta sauce recipe provides.
  3. The recipe contained tomatoes and tomatoes and I are not friends.
  4. The Alfredo Mix packets that I was able to find contained MSG which can be a migraine trigger for me.
  5. I am not a fan of ricotta cheese.
  6. The recipe is huge when it is really only me that will be eating it. I can get away with feeding it to the kids this week because my husband is out of town and they do not have a choice. My husband does not care for Alfredo or cream sauces, however.

All of that being stated, I dealt with the easiest items first.

  1. I cut the recipe in half as the starting point.
  2. I decided I would add chicken to mine. 
  3. I would leave the tomatoes out completely.
  4. I would not used the Alfredo Sauce Mix packets.
  5. I would not use ricotta cheese, I would substitute something else. 

Now that I have your curiosity peaked, it was absolutely wonderful! The flavor was good.

This is kid tested and approved. It was approved by my picky not quite 8 year old. He is a pretty harsh critic sometimes. Since I have made him try several new recipes in the past few days, I might be pushing my luck.


Chicken and Veggie Alfredo Lasagna
Makes about 3 – 8″x8″ casseroles

1 pound cooked chicken (shredded)
1 container (15 ounces) cottage cheese
2 eggs (slightly beaten)
2 tsp Penzys Pasta Sprinkle seasoning (or Italian Seasoning)
2 bags frozen broccoli (about 4 servings each)
2 jars (16 ounces) Light Alfredo Sauce
1 cup milk (divided)
3/4 cup Parmesan cheese (shredded)
3 cups mozzarella cheese (shredded)
1 box no boil lasagna noodles (12-18 noodles)
 PLUS enough shredded mozzarella to sprinkle on top (another 1.5-2 cups)

Preheat oven to 350˚F.

Cook and shred chicken.

Cook broccoli.

Beat eggs in large mixing bowl. Mix in cottage cheese, Parmesan cheese, and seasoning. Mix in Alfredo sauce. Use 1/2 cup of milk in each jar of sauce to remove remainder of sauce from jar and mix into sauce. Mix in mozzarella cheese. Mix in chicken and broccoli.

Scoop 2-2.25 cups of sauce into bottom of pans. Place 2 no-boil lasagna noodles side by side in bottom of 8″x8″ pan. Top with 2-2.25 cups of sauce. Place 2 no-boil lasagna noodles side by side crosswise. Top with 2 cups of sauce. Sprinkle generously with shredded mozzarella cheese.

Bake about 40-50 minutes or until done.

Cut up broccoli into smaller pieces to get lasagna noodles to lay flat if needed. Big chunks of broccoli will not work for this. You need smaller pieces.

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