- Arrange three cooked lasagna noodles on top of the sauce, then half of the veggies, half of the chicken, a third of the leftover Alfredo sauce, one cup of mozzarella, and one-third cup of Parmesan. Just one more time, repeat the layers.
- Place the last layer of noodles on top and then sprinkle the remaining mozzarella, Parmesan, and Alfredo sauce. 8. Bake, covered with foil, for 25 minutes. After 15 minutes of baking without foil, the cheese should be bubbling and beginning to color.
Eight, after 10 minutes of resting, slice the lasagna and serve.
Tips and Variations
Substitute more of your preferred spring veggies, such leeks or green onions, for the chicken to make it vegetarian.
– A In addition to soaking up all the flavors of your lasagna while they cook, no-boil noodles are a terrific time saver.
– A To add a little crunch to the top, try topping the cheese with a mixture of breadcrumbs and grated Parmesan before baking.
– A If you’re not a fan of Alfredo sauce, try making a béchamel sauce with Pecorino Romano cheese instead.
– A Fresh herbs, when added just before serving, not only brighten the meal visually, but also bring forth its full flavor. A chiffonade of basil or fresh parsley would be lovely.
