This is a meal with a special place in my heart. It was one of Mom’s classic go-to dinners that she used to make when my sister and I were kids. I’m somewhat embarrassed to say that I hadn’t thought about this dish in a long time, and I haven’t had it in years…but the other day, I was planning a dinner for my wife’s folks and grandparents, the memories of this casserole came rushing back to me. Once that happened, my mind was made up that Mom’s comfort food dinner had to be recreated and shared!
Rather than serving ground beef and red sauce between the noodles (with ricotta mixed in), this lasagna is filled with a mixture of ground chicken, a host of veggies, and alfredo sauce. In fact, I think this particular rendition of the classic Italian entree is the reason we have had so much fun playing with various Lasagna versions in the past. Anyway, if you’re looking for a fun twist on Lasagna, give this one a try!
Time: 60 Minutes
Ingredients:
- Lasagna Noodles (always cook more than you need since they sometimes break)
- Ground Chicken or Turkey
- Veggies of your Choice (use lots of veggies!). The following are all really solid choices:
- Baby Carrots or Shredded Carrots
- Spinach
- Sweet Peas
- Zucchini
- Corn
- Riced Cauliflower
- Riced Broccoli
- Alfredo Sauce (jarred, or Make Your Own Regular or Low-fat Version)
- Black Pepper
Method:
- Begin to boil some water in a pot large enough for your noodles.
- Peel and dice your onion, and if using baby carrots, dice them as well.
- Heat some olive oil in a large pot, and then add in your onion and carrots. Cook until your onions become opaque.
- As your onions/carrots cook, prep your other veggies (dice or grate).
- Add your meat and all other veggies to your pot, stir to combine, and cook (stirring occasionally) until all of the liquids released by your veggies/meat evaporate.
- When your pasta water is boiling, add your noodles, and cook until soft. Then, drain, and set aside.
- Preheat your oven to 350 degrees F, and spray a large casserole dish with some olive oil to prevent sticking.
- When your filling is ready, and there’s no more liquid left in the pan, add in your alfredo sauce, and stir to fully incorporate. Leave a little sauce aside for the top of your lasagna though.
- Arrange three of your lasagna noodles in the bottom of your lasagna dish, and spread half your filling over the first layer of noodles.
- Place three more noodles over your first layer of filling, and top those with the rest of your filling.
- Arrange one more layer of noodles, and spread the alfredo sauce you kept aside over the top layer of noodles.
- Bake for 35-40 minutes.
- Plate, devour, and enjoy!
