Recipe from Amanda White
Spinach (1 package frozen, thawed and drained)
Julienned carrots (1 bag)
Fresh Mushrooms (1/2 container sliced)
8 oz Mozzarella
4 oz Parmesan
15 oz Ricotta
Alfredo Sauce (one jar is what I used, 2 jars if you like a lot of sauce)
Chop all veggies and mix with chicken and a jar of alfredo sauce. Cook lasagna noodles and lightly toss in olive oil.
Mix ricotta, Parmesan, and egg together in a bowl.
Coat the bottom of a 9×13 pan with a little bit of the veggie mixture and then a layer of noodles. Put a layer of ricotta mixture followed by veggies then mozzarella. Repeat layers. You should have two layers of each item so that mozzarella cheese ends up on top. Bake for 45 minutes at 375.
Could also add shredded chicken to veggie mixture if you want to add protein.