Chicken & Veggie Alfredo Lasagna



So I have to say THANKS to Stouffers for giving me this idea. I absolutely love their vegetable lasagna. So I thought to myself, how hard can it be to make my own? Turns out, its not hard at all! This lasagna is very easy to make and can be a great vegetarian dish.


★★★★★ 1 vote
10 Min
1 Hr


boneless chicken breast
2 jar(s)
alfredo sauce
chopped onion (medium)
1/3 c
carrot, shredded
1/3 c
broccoli florets (chopped)
1/2 c
spinach, frozen (from bag)
lasagna noodles, no boil
cheese, shredded (your choice)
seasoning (salt, pepper, italian...)


1Cut chicken breast into bite sized pieces. Cook until no longer pink.
( I use Pam so it doesn't stick)
Set aside.

In same pan, cook chopped veggies until tender but not soft.
(Veggies will continue to cook in the oven)

Return chicken to pan with veggies and season to taste
2Add 2 jars 15oz jars of alfredo sauce to the veggie/chicken mixture. I use Classico's roasted red pepper alfredo sauce. Use your favorite sauce

Simmer until heated through.
3Using a 13x9 pan ( I used a disposable lasagna pan) place about 1 cup of sauce on bottom of the pan. (just enough to cover the bottom)

Layer 4 NO BOIL lasagna noodles
Top noodles with about 1/2 of remaining sauce
Top sauce with shredded cheese ( I used Italian blend and Parmesan cheese)

Repeat layers Ending with Cheese on top

***** It will seem like there is not enough sauce when putting this together but somehow it works out perfectly
4Cover tightly with foil and bake at 400 degrees for 35-40 mins (or until noodles are cooked to your liking)
Remove foil and bake another 5 mins (just until cheese is golden)

Remove from oven and let it cool for 10 mins before cutting

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American