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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 12 servings The following items or measurements are not included below: italian seasoning alfredo sauce alfredo sauce reduced-fat parmesan cheese |
||
| Calories 323 | ||
| Calories from Fat 122 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 465mg | 19% | |
| Potassium 337mg | 9% | |
| Total Carbohydrate 27.2g | 9% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 1.9g | ||
| Protein 22.7g | 45% | |
2bleu's White Lasagne (Lite-Bleu)
By: 2Bleu (Bird&Buddha)
Jan 23, 2008
Chicken, Broccoli, Carrots, and more in a wonderful lasagne with Alfredo sauce. Add some provolone in between the layers for added 'Italian' flavor! If you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a Lite-Bleu menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet or recipes that can be prepared for it. Be sure and use low fat alfredo sauce. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.
SERVES 12
Ingredients
Meat Layer
- 1 lb boneless chicken, cubed small (or shredded)
- 4 garlic cloves, minced (roasted works nicely)
- 1 small onion, diced
- 6 ounces mushrooms, sliced
- 1 tablespoon italian seasoning
- 1 dash salt
- 1 dash black pepper
- 16 ounces alfredo sauce, Recipe # 286002 recommended
Vegetable Layer
- 2 cups broccoli florets, cut small and steamed
- 1 cup carrot, cut into small cubes and steamed
- 6 ounces roasted red peppers, drained well and chopped
Cheese Layer
- 12 ounces part-skim ricotta cheese
- 12 ounces part-skim mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- 1 egg
Other Ingredients Needed
- 16 ounces alfredo sauce, Recipe # 286002 recommended (in addition to the meat layer sauce)
- 1 (12 ounce) package lasagna noodles, cooked and drained well (dry by pressing between paper towels)
- 1/3 cup reduced-fat parmesan cheese, grated
Directions
1
Spray non-stick cooking spray in a large skillet. Saute' chicken with garlic, onions, mushrooms, Italian seasoning, salt and pepper. Cook until done.2
Remove from heat and transfer to a large bowl. and one 16 oz jar of alfredo sauce; set aside. Mix together steamed broccoli, carrots, and roasted red peppers; set aside. In a medium bowl mix ricotta and mozzarella cheese, parsley, and egg Set aside.3
Preheat oven to 350°F Pour 1/2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish, spreading out evenly.4
LAYER AS FOLLOWS: 1/3 cooked lasagne noodles. 1/2 ricotta/mozzarella cheese mixture. 1/2 chicken mixture. 1/2 vegetable mixture. Repeat.5
Finally, top with remaining pasta and 1/2 jar of alfredo sauce. Sprinkle with parmesan cheese and bake for about 1 hour. Let stand 10-15 minutes before serving.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #832673
On Sep 17, 2008
I made double one for me and one for my sister-in-law when they had a new baby. Next time I will make 2 smaller ones (8 X 8) instead of 1 large (9 X 13). We have 2 adults who love to eat and a 3 year old who sometimes eats. I think the half size would be sufficient for dinner and leftovers for lunch. This dish is amazingly tastey, but very rich so portion sizes were pretty small. I also used no boil noodles which worked out nicely. I used an alfredo with roasted red peppers instead of separate red peppers, part skim ricotta, and 2% milk mozzarella. I tried to save a litle on fat & calories! I thought that it was very good,and I will make again!
From: Michelle_My_Belle
On Aug 22, 2008
I made some changes to this - one I used elbow macaroni noodles because I just didn't want to fiddle around with lasagna noodles, and two I omitted the mushrooms and added some sliced zucchini in with the vegetable layer. This recipe can be very dependent on what Alfredo sauce you use... but we just loved it and decided that it really didn't even need the chicken. I sprinkled some breadcrumbs on top for a little extra something and even the 3 and 5 year old boys dug in - but they love veggies. I would defiantly make this again!
From: PetesNina
On Apr 15, 2008
Wow, what a great recipe! Thanks so much for a fantastic addition to my meal rotation. I omitted the chicken in order to make it a meatless meal and it was still delicious. Again, thanks!
From: Gatorbek
On Feb 19, 2008
This is excellent! I used homemade alfredo sauce (My Real Alfredo Sauce, thanks 2Bleu!) and chose to omit the mushrooms. I baked it covered with foil for 40 minutes, then uncovered for 15 minutes. Unfortunately, the perfectionist in me wanted “just a tad” more brown and bubbly on top, so the last 2 minutes under my broiler were a big mistake – I crisped the top a bit too much. However, had I just quit while I was ahead, I would have been pleased with the results. Live and learn. Thanks, Bleu, for an excellent recipe! My kids ate their veggies!
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