Roasted Veggie And Chicken White Lasagna

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We’re a family of three, but sometimes we just need to make something for dinner that’s going to last a couple days. It certainly cuts down the crazy on busy weeks, and that hour or two it takes to make the large meal, saves a lot of dinner-time prep in the long run.

As many of you, I’ve been trying to incorporate more veggies into my diet for the past month. Even though there’s a crazy-rich sauce all around (you could easily make a cauliflower sauce to replace the alfredo – won’t taste nearly as good, but whatever), there’s more than a pile of veggies in this dish.
Check that out, right there.
You’ve got a heaping doze of spinach, and a pan-full of deliciously roasted carrots, zucchini and yellow squash. If that’s not your serving of veggies for the meal, I don’t know what is.


The chicken can either be rotisserie, or you can do what I do (toss a couple chicken breasts in an EVOO-coated bread pan with about 1/2 C of chicken stock. bake at 350 for about 30-45 minutes. shred with two forks).
The end result is AMAZING. Such a fun and different twist on your typical lasagna, and makes for a meal that keeps for a few days of delicious leftovers. My favorite part was the veggies – they melt in so perfectly with their surrounding counterparts. We just loved this stuff! Make it. Eat it. Repeat more than necessary.

Roasted Veggie and Chicken White Lasagna
10-12 servings (9×13 full)

3 small zucchini, cubed into 1/4 inch pieces
3 small yellow squash, cubed into 1/4 inch pieces
4 medium carrots, cubed into 1/4 inch pieces
6 cloves garlic, minced
bag of spinach (about 6-8 cups)
kosher salt & pepper
1/2 C unsalted butter
1/2 C flour
4 C skim milk
1/2 t garlic powder
1/2 t nutmeg
3 t chicken bouillon (just the powder)
lasagna noodles (whole grain would be lovely here if you can find it)
1 C parmesan
1 C mozzarella
2 C shredded rotisserie chicken

1. Preheat panggangan to 450 degrees. Line cookie sheet with aluminum foil. Place chopped veggies (zucchini, squash, carrot, garlic) on prepared pan. Drizzle with EVOO, toss to coat. Season with salt and pepper. Roast 15 minutes until tender. Remove from panggangan and set aside to cool until assembly.
2. Cook noodles according to directions on package to al dente. Drain, rinse, set aside for assembly.
3. While veggies are cooling, and noodles are boiling, prepare sauce. Melt butter in a large pan over medium until completely melted. Whisk in flour until paste forms, let cook for 20-30 seconds, then slowly whisk in milk a little at a time. Add seasonings (salt & pepper to taste, nutmeg, and garlic powder). Continue to cook until sauce thickens. Remove from heat.
4. To assemble: in a 9×13 pan, layer a bit of sauce, 3 large lasagna noodles, more sauce, some spinach leaves, some veggies, some chicken, and some cheese. Repeat starting with the noodle layer until all ingredients are finished (about 4 layers). Use up everything you can, and especially that heavenly sauce.
5. Cover with foil, turn over down to 375, and bake for 30-40 minutes. Remove foil, and broil for 5 minutes until bubbly. Let rest for 10 minutes, then serve.

recipe adapted from: oh so delicioso

thanks you.

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