2Bleu'S White Lasagna (Lite-Bleu)

• 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

1. Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.
2. 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.
3. Preheat oven to 350u0b0F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.
4. LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.
5. 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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Taken from www.food.com/recipe/2bleus-white-lasagna-lite-bleu-281147 (may not work)