Cooking Instructions
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Step 1
Roughly chop the
Carrots (1 cup)
and
Broccoli (1 cup)
.
Step 2
Tear the
Rotisserie Hens (2)
meat from the bone and set aside.
Step 3
In a large mixing bowl, combine
Alfredo Sauce (6 1/2 cups)
,
Chicken Broth (1/4 cup)
,
Ground Nutmeg (1 pinch)
and crushed
Dried Rosemary (to taste)
.
Step 4
Spray your 9x13inch pan with oil spray. Preheat the oven to 350 degrees F (180 degrees C).
Step 5
Add some alfredo sauce to the bottom of the pan.
Step 6
Top with some
No-Boil Lasagna Noodles (2 pckg)
. You can cut the lasagna to fit the pan.
Step 7
Top with a generous amount of alfredo sauce.
Step 8
Top with shredded rotisserie hens.
Step 9
Top with half of the the chopped carrots and broccoli.
Step 10
Top with some
Ricotta Cheese (1 2/3 cups)
, using your fingers to break it apart.
Step 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.
Step 12
Set pan over a cookie sheet, in case the sauce boils over. Bake for 40 minutes in preheated oven.
Step 13
Meanwhile, butter the top of a
French Bread (1)
with
Butter (1 stick)
.
Step 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.
Step 15
Cool lasagna for 10 minutes.
Step 16
Serve lasagna with a slice of the crusty garlic bread and enjoy!
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