Lasagna With Alfredo Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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From Barb Larson' this is a wicked good pantry dish; a jar of alfredo sauce a can of soup, canned mushrooms; just easy. You can leave out the chicken if you want this recipe vegetarian. Ingredients:
16 ounces lasagna noodles |
3 cups chicken, chopped |
1/2 cup green pepper, chopped |
1/2 cup onion, chopped |
3 cups alfredo sauce |
1 (10 ounce) can cream of mushroom soup |
1 cup milk |
1 cup zucchini |
1 cup mushroom |
3 cups spinach |
1 cup mozzarella cheese |
1/4 cup parmesan cheese |
Directions:
1. Cook noodles; drain.
2. Chop chicken.
3. Chop green pepper and onion.
4. Mix Alfredo sauce, cream of mushroom soup, milk, onion, peppers, and chicken together.
5. Thiinly slice zucchini.
6. Layer noodles, fresh spinach, sauce, mushrooms, zucchini.
7. Add cheese.
8. Layer again, same way, ending with sauce and cheese.
9. Cover with foil and bake at 375 degrees Fahrenheit for 1 hour.
10. Set a while before cutting.
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