Chicken Lasagna

A couple of years ago, Husband invited several guys from his company over for dinner. I threw together a simple chicken lasagna for them and it was a huge success. I haven't made it since until tonight.  I know that this isn't the exact same as last time, but it was still pretty darn good.

 Feel free to take any liberties you want with it and don't use all of the ingredients if you won't want.  I have put in the ingredients 1 jar of alfredo sauce. I didn't use quite the whole jar. You may use 2- adjust to your family's taste.  This lasagna would also do well with broccoli, sugar snap peas, and green beans as vegetable substitutes. Don't go too crazy though, keep it simple.

Ingredients

1/2 box lasagna pasta
4 chicken thighs, cooked and shredded (or equivalent of leftover chicken)
1 squash, quartered and sliced
1 bunch asparagus, chopped
1/2 bag mozzarella cheese
1 cup Parmesan
1 jar alfredo sauce




Directions

1. Cook lasagna noodles according to package directions.

2. While lasagna cooks, heat 2 Tbsp oil in a skillet over medium heat.  Saute squash and asparagus until tender. Season with salt and pepper.

3. Grease an 8" x 11" casserole dish.  Spread a thin layer of alfredo sauce on the bottom.  Layer the lasagna in the following order: pasta, sauce, chicken and vegetables, lasagna, sauce, half of the mozzarella and parmesan, lasagna, sauce, chicken and vegetables, remaining cheese.

4. Grease a sheet of foil and cover lasagna. Bake at 350 for 30 minutes. Remove the foil and bake another 15-20 minutes, until cheese begins to brown.