Delectable Chicken and Spring Vegetable Lasagna

Ingredients:

• 9 lasagna noodles, cooked al dente
• 2 cups cooked shredded chicken (rotisserie is ideal)
• 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 shredded carrots
• 2 garlic cloves, minced
• 1/2 cup chopped fresh basil
• 2 tablespoons olive oil
• 3 cups Alfredo sauce (homemade or high-quality store-bought)
• 2 1/2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Preparation:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large pan over medium heat, sauté the minced garlic in olive oil for about 1 minute until fragrant.
3. Season with salt and pepper, then add the sugar snap peas, carrots, bell pepper, and asparagus to the pan. Sauté for 3-4 minutes until just softened. Add the basil and spinach, cooking until wilted. Remove from heat.
4. Butter a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
5. Layer three cooked lasagna noodles on top of the sauce, followed by half of the sautéed vegetables, half of the shredded chicken, one-third of the remaining Alfredo sauce, 1 cup of mozzarella cheese, and one-third cup of Parmesan cheese. Repeat the layers once more.
6. Place the final layer of noodles on top and sprinkle with the remaining mozzarella, Parmesan, and Alfredo sauce.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing and serving.

Tips and Variations:

• For a vegetarian option, substitute additional spring vegetables like leeks or green onions for the chicken.
• No-boil lasagna noodles can be used for added convenience and flavor absorption.
• Add a crunchy topping by sprinkling a mixture of breadcrumbs and grated Parmesan over the cheese before baking.
• If you prefer a different sauce, try making a béchamel sauce with Pecorino Romano cheese instead of Alfredo.
• Fresh herbs like basil or parsley can be added just before serving to enhance visual appeal and flavor. A chiffonade of basil or parsley would be a delightful finishing touch.