--Lasagna noodles, cooked and drained (I ended up using about 20, I did 5 layers-- I like to top mine with a layer of noodles, 4 noodles across, but adjust according to how many layers you use and how wide your pan is)
--Alfredo Sauce (Jarred or homemade--see my Alfredo sauce recipe in Sauces or chicken Alfredo and double the recipe)
1-15oz. container low fat Ricotta cheese
1 cup fresh spinach, chopped (optional)
Grated Parmesan Cheese
Grated Mozzarella Cheese
2 cups cooked and diced chicken
2 cups diced, assorted steamed or roasted vegetables (I used a mixture of broccoli, zucchini, carrots, and red bell peppers-use your choice)
Salt and Pepper
Cook your noodles according to package directions and drain. Make your Alfredo Sauce while noodles cook.
I roasted my zucchini in slices on a cookie sheet and baked for 10 minutes at 350 degrees. I steamed my broccoli and carrots until they were tender/but still slightly crisp. I used canned roasted red peppers and diced them all so they were ready to use when I assembled my lasagna.
I used a rotisserie chicken that I'd bought at the store and diced up, I figured it would be seasoned and would have better flavor--feel free to cook a couple of chicken breasts instead and dice it up.
Repeat those 2 layers --noodles, chicken/sauce/ cheese, noodles, ricotta/veggies.. then top with your last 4 noodles, then the rest of the sauce (if you have alot go ahead and pour it over, it will soak down the sides. If it's really alot and you don't have enough room in your pan, save in saucepan, and heat up to spoon over individual servings) Then add another cup of grated mozzarella cheese and finally sprinkle 1/2 cup Parmesan cheese on top of that. Cover with a sheet of aluminum foil (I spray mine with non-stick cooking spray, that way the cheese doesn't stick too bad) at this point you can place in your refrigerator until ready to bake, you can even make the day before you are going to serve it.
Bake in a 350 degree oven for 30 minutes, and remove the foil and continue to bake for another 15 minutes until hot and bubbly and the cheese is starting to brown slightly OR bake for an hour if it's been in the fridge for very long, taking the foil off the last 15 minutes of baking time.
You can serve with a salad and crispy french bread. ENJOY!!