Ingredients

– 9 al dente cooked lasagna noodles – 2 cups cooked shredded chicken (rotisserie works great) – 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 carrots (shredded).

Two minced garlic cloves half a cup of chopped fresh basil

2. 2 tablespoons of olive oil 3. 3 cups of Alfredo sauce (either homemade or from a high-quality store) 4. 2 1/2 cups of shredded mozzarella cheese 5. 1 cup of grated Parmesan cheese

Preparation

1. Bring the oven temperature up to 375 degrees Fahrenheit.

2. Saute the garlic for approximately 1 minute in a big pan over medium heat, or until it becomes fragrant.

3. Season with salt and pepper, then add the sugar snap peas, carrots, bell pepper, and asparagus to the pan. For around three to four minutes, sauté the veggies until they are just barely soft. Add the basil and spinach, tossing them around until they wilt. Take off the stove.

Fourth, butter a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.

5. Arrange three cooked lasagna noodles on top of the sauce, then half of the veggies, half of the chicken, a third of the leftover Alfredo sauce, one cup of mozzarella, and one-third cup of Parmesan. Just one more time, repeat the layers.

7. Place the last layer of noodles on top and then sprinkle the remaining mozzarella, Parmesan, and Alfredo sauce. 8. Bake, covered with foil, for 25 minutes. After 15 minutes of baking without foil, the cheese should be bubbling and beginning to color.

Eight, after 10 minutes of resting, slice the lasagna and serve.