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Spring Vegetable Chicken Alfredo Lasagna
Ingredients
  • 9 lasagna noodles, cooked al dente
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 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 shredded carrots
  • ½ cup chopped fresh basil
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 cups Alfredo sauce (homemade or high-quality store-bought)
  • 2 ½ cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
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