Roasted Veggie Chicken Lasagna

Roasted Veggie Chicken Lasagna - For the Veggies:

I know this picture is not great but that is only because I took it with my cell phone but this is probably about the best tasting thing I have ever tasted. I loved it. I can't wait to make it again. The Alfredo sauce is awesome and could be used on just noodles as well. The best thing is it keeps well in the fridge where as other Alfredo sauces I have made in the past could not be used the next day. Not only that it is not nearly as fattening as some of the others I've made but it tastes way better. The roasted veggies added a great flavor and I would not want to make it with out them. I actually added some extra Veggies as well. I think I added red and yellow peppers, red potatoes and eggplant. You can add whatever veggies you want. All I can say is of you don't try this you will be missing out on a grrreat dish. Probably one of the best I've ever had.

Ingredients:

• 1 small yellow squash
• 1 small zucchini
• 1 small sweet potato
• 5 button mushrooms
• ½ red onion
• 3-4 small tomatoes (home grown or roma)
• Olive Oil
• Salt & Pepper

Method:

1. Dice all the veggies into ¼ inch cubes.
2. Spread onto a large baking sheet, sprayed with cooking spray.
3. Drizzle with olive oil and season with salt & pepper.
4. Roast in a 450 degree oven for 30 minute. Remove from the oven and allow to cool while you prepare the sauce for the Lasagna.

For the chicken:

Ingredients:

• 2 boneless skinless chicken breasts
• 1-2 qt. water
• 2 t. salt
• 2 bay leaves
• ½ C. lemon juice

Method:

1. Put everything in a large stock pot. Chicken can be frozen.
2. Bring to a boil over high heat. Reduce heat to medium and allow to simmer for 20 minutes or until chicken is cooked through.
3. Remove from heat, drain and allow chicken to cool. When cool, shred with a fork.

For the Sauce:

Ingredients:

• ¼ C. butter
• 4-6 cloves garlic
• ¼ C. flour
• 1 C. heavy cream
• 2 C. chicken stock
• 1 C. Parmesan cheese
• Prepared shredded chicken from above
• Salt & Pepper

Method:

1. In a larges sauté pan, melt the butter. Add the garlic and allow to cook over low heat until the garlic starts to brown slightly.
2. Add the flour to form a rough.
3. Add the cream and stock. Increase heat and bring to a boil.
4. As the sauce begins to thicken, add the cheese and chicken.
5. Season with salt & pepper to taste.

For the Lasagna:

Ingredients:

• 1 recipe roasted veggies
• 1 recipe sauce
• 12 lasagna noodles; cooked aldente, drained and dried
• 2-3 C. mozzarella cheese

Method:

1. Layer the lasagna into a 9x13 dish, sprayed with cooking spray, as follows:

Tiny bit of sauce on the bottom
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese

2. Bake in a 350 degree oven for 30-40 minutes or until hot and bubbly. *For you non-meat eaters out there...Lisa...wink, wink...just leave the chicken out of the sauce and this will still be super yummy! You can also use vegetable stock instead of chicken stock.


Source
http://www.ksl.com/index.php?nid=204&sid=17337178