This super simple lasagna is perfect for as a make ahead meal or potluck dish.
Total Time
1hr
5.0
1 Rating
Author: Cooking with Jack
Servings:
6
Ingredients
•
1
cup
Carrots
•
1
cup
Broccoli
•
2
Rotisserie Chicken
•
6 1/2
cups
Alfredo Sauce
•
4
Tbsp
Chicken Broth
•
1
pinch
Ground Nutmeg
•
to taste
Dried Rosemary
, crushed
•
2
pckg
No-Boil Lasagna Noodles
•
1 2/3
cups
Ricotta Cheese
•
10 1/2
cups
Shredded Mozzarella Cheese
•
3
cups
Grated Parmesan Cheese
•
1
French Bread
•
1
stick
Butter
, room temperature
•
to taste
Garlic Salt
or Garlic Powder
Cooking Instructions
1.
Roughly chop the Carrots (1 cup) and Broccoli (1 cup).
2.
Tear the Rotisserie Chicken (2) meat from the bone and set aside.
3.
In a large mixing bowl, combine Alfredo Sauce (6 1/2 cups), Chicken Broth (4 Tbsp), Ground Nutmeg (1 pinch) and crushed Dried Rosemary (to taste).
4.
Spray your 9x13-inch pan with oil spray. Preheat the oven to 350 degrees F (180 degrees C).
5.
Add some alfredo sauce to the bottom of the pan.
6.
Top with some No-Boil Lasagna Noodles (2 pckg). You can cut the lasagna to fit the pan.
7.
Top with a generous amount of alfredo sauce.
8.
Top with shredded rotisserie hens.
9.
Top with half of the the chopped carrots and broccoli.
10.
Top with some Ricotta Cheese (1 2/3 cups), using your fingers to break it apart.
11.
Top with half of the Shredded Mozzarella Cheese (10 1/2 cups) and half of the Grated Parmesan Cheese (3 cups). Repeat another layer starting from the lasagna to the cheese.
12.
Set pan over a cookie sheet, in case the sauce boils over. Bake for 40 minutes in preheated oven.
13.
Meanwhile, butter the top of a French Bread (1) with Butter (1 stick).
14.
Top with Garlic Salt (to taste) and bake for 8 minutes in preheated 350 degrees F (180 degrees C) oven. It's going to get nice and crusty but soft in the middle.
15.
Cool lasagna for 10 minutes.
16.
Serve lasagna with a slice of the crusty garlic bread and enjoy!
Nutrition Per Serving
CALORIES
2677
FAT
156.8 g
PROTEIN
180.3 g
CARBS
137.2 g
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