Lasagna Verde with Chicken

• 12 each Lasagna noodles
• 1 jar of alfredo sauce
• 1 packages Frozen chopped spinach
• 1 large Zucchini
• 1 bunch Twice-washed and sliced mushrooms
• 1 small Bag of frozen chopped broccoli
• 2 each Boneless skinless chicken breast fillets
• 2 packages Shredded italian cheese mix
• 1 Container of provel cheese
• 1 small Bag of shredded monterey jack and cheddar mix ( for color)
• 1 cup Olive oil
• 1 Italian Seasoning
• 1 Garlic powder
• 1 Crushed red pepper (if spicy)
• 8 oz Butter

1. Preheat oven 375
2. Boil lasagna in pot until limp, then remove from heat, drain, and rinse
3. Pour cup of Olive oil onto noodles and season with cracked pepper and italian seasoning
4. Chop chicken to cubes and season to taste with above named seasoning
5. Butter a frying pan and pan fry seasoned chicken cubes until browned or fully cooked
6. Place all frozen veges in separate pot and cook with butter until you're able to easily mix and stir them
7. Mix in alfredo sauce, and chicken to veges pot
8. Mix in mushrooms
9. Butter a casserole dish
10. Place first Layer with lasagna noodles until covered
11. Pour portion of alfredo mixture over noodles, layer zucchini, provel, and italian cheeses
12. Repeat steps 10 and 11 with remaining ingredients
13. Top with monterey jack and cheddar for color (for a crust add italian panko flakes!)
14. Bake for 30 minutes or until bubbly and cheese is golden brown, remove at let cool or server hot.

lasagna noodles, alfredo sauce, spinach, zucchini, mushrooms, broccoli, chicken, italian cheese, cheese, cheddar mix, olive oil, italian seasoning, garlic, red pepper, butter

Taken from cookpad.com/us/recipes/330466-lasagna-verde-with-chicken (may not work)