With the essence of spring just beginning to beckon us outdoors, there’s no better tribute to the season’s fresh bounty than a Spring Vegetable Chicken Alfredo Lasagna. This dish is a harmonious blend of rich, creamy Alfredo sauce, delicate pasta layers, and vibrant spring vegetables, coupled with savory chicken. A twist on the traditional lasagna, which hails from Italy, this version embraces the lighter, more colorful produce available as the winter thaws. This dish is ideal for those seeking comfort food with a fresh twist or anyone looking to celebrate the season’s fresh produce in a hearty, family-friendly format.
A crisp, green salad tossed with a lemon vinaigrette makes an excellent side to the rich creaminess of the lasagna. For wine enthusiasts, a glass of Pinot Grigio pairs wonderfully, complementing the creamy sauce and spotlighting the vegetables. To finish, a light sorbet would cleanse the palate, providing a sweet end to a luxuriant meal.
Spring Vegetable Chicken Alfredo Lasagna
Servings: 8-10
Ingredients
– 9 lasagna noodles, cooked al dente
– 2 cups cooked, shredded chicken (rotisserie works well)
– 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
– 1 cup sugar snap peas, trimmed and halved
– 1 cup diced yellow bell pepper
– 1 cup baby spinach leaves
– 1 cup shredded carrots
– 1/2 cup chopped fresh basil
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 3 cups Alfredo sauce (homemade or high-quality store-bought)
– 2 1/2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
Directions
