Roughly chop the Carrot (1 cup) and Broccoli (1 cup).
Tear the Rotisserie Hen (2) meat from the bone and set aside.
In a large mixing bowl, combine Alfredo Sauce (60 ounce), Chicken Broth (1/4 cup), Ground Nutmeg (1 pinch) and crushed Dried Rosemary (to taste).
Spray your 9x13inch pan with oil spray. Preheat the oven to 350 degrees F (180 degrees C).
Add some alfredo sauce to the bottom of the pan.
Top with some No-Boil Lasagna Noodles (2 package). You can cut the lasagna to fit the pan.
Top with a generous amount of alfredo sauce.
Top with shredded rotisserie hens.
Top with half of the the chopped carrots and broccoli.
Top with some Ricotta Cheese (14 ounce), using your fingers to break it apart.
Top with half of the Shredded Mozzarella Cheese (2 pound) and half of the Grated Parmesan Cheese (3 cup). Repeat another layer starting from the lasagna to the cheese.
Set pan over a cookie sheet, in case the sauce boils over. Bake for 40 minutes in preheated oven.
Meanwhile, butter the top of a French Bread (1) with Butter (1 stick).
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.
Cool lasagna for 10 minutes.
Serve lasagna with a slice of the crusty garlic bread and enjoy!