Chicken Caesar & Vegetable Lasagna

• 1 14 lbs ground chicken
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup bottled roasted red pepper, chopped
• 1 (16 ounce) package frozen broccoli cuts, chopped
• 34 cup carrot, matchsticks chopped
• 2 (15 ounce) jars alfredo sauce
• 12 tablespoon lemon juice
• 1 cup mozzarella cheese, shredded
• 12 cup parmesan cheese, shredded
• 9 whole wheat lasagna noodles
• 12 teaspoon salt
• 12 teaspoon pepper

1. Cook noodles according to package directions.
2. Drain.
3. Preheat oven to 350F.
4. Cook ground chicken (or turkey) in large non-stick pan along with chopped onion.
5. Salt and pepper meat while cooking.
6. Halfway through cooking add minced garlic.
7. Cook until done.
8. Remove from heat.
9. In a large mixing bowl combine ground meat mixture, chopped spinach, chopped red peppers, chopped broccoli, chopped carrots, lemon juice, and Alfredo Sauce.
10. Spray a 9x13 pan with non-stick spray.
11. Lay three noodles on the bottom.
12. Put 1/3 of the mixture on top of noodles.
13. Repeat layers twice.
14. Sprinkle with mozzarella cheese and then parmesan cheese.
15. Bake uncovered for 40 minutes or until heated through.
16. I usually put it under the broiler for a few minutes so the top gets a little brown.

ground chicken, yellow onion, garlic, red pepper, broccoli cuts, carrot, alfredo sauce, lemon juice, mozzarella cheese, parmesan cheese, whole wheat lasagna noodles, salt, pepper

Taken from www.food.com/recipe/chicken-caesar-vegetable-lasagna-240070 (may not work)