Veggie Alfredo Lasagna

1 box lasagna noodles, cooked

1 cup fresh spinach leaves

1 cup shredded carrots

2 small zucchini thinly sliced

2 small yellow squash thinly sliced

24 oz ricotta cheese

4 cups mozzarella cheese, shredded

¼ cup cheddar cheese, shredded

1 batch alfredo sauce (recipe below) 

Salt and pepper to taste

Italian seasoning

Alfredo sauce:

1 cup butter

2 clove garlic, minced

2 cups heavy cream

½ cup shredded parmesan (real stuff, not green can)

1 t salt

¼ t pepper

Melt butter in saucepan. Add garlic & cook 1 minute. Add cream & bring to a simmer. Add cheese & simmer 7-8 minutes until thick. Add salt & pepper & adjust to taste

Preheat oven to 350⁰.

In a 9X13 baking dish, spread a thin layer of alfredo sauce on the bottom.

Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian seasoning (optional). Top with a layer of noodles.

Repeat the layering process with the squash, spinach and carrots topping each layer with alfredo sauce, ricotta cheese, a sprinkle of mozzarella and then noodles.

After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and cheddar cheese. Be sure to cover the noodles with sauce so they don't dry out. Cover with foil & bake at 350˚ for 50-60 minutes or until the center is hot.

Chicken Tot Pie

3 tbsp butter

1 onion, finely chopped

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

¼ cup cold water

3 tbsp cornstarch

⅓ cup sour cream

2 lb bag frozen mixed veggies

½ T dried parsley flakes

1 t dried rosemary, crushed 

4 cups cubed chicken

2 cups shredded cheese

1½ t salt

½ t pepper

Preheat oven to 350⁰. Spray 11X14 pan with cooking spray. Set aside. Saute the onion in butter until transparent.

Add garlic and saute for 2 more minutes.

Next, add chicken broth and cream. Mix with immersion blender to blend up the onion a bit. Bring to a boil.

In a small bowl, stir the cornstarch into the cold water and pour into the boiling sauce, stirring constantly. Sauce will begin to thicken. Add sour cream. Heat through.

Add veggies, parsley & rosemary & cook for a few minutes. Makes sure sauce is thick enough & thicken further with cornstarch slurry if needed. Add 1 cup cheese & cubed chicken. Pour mixture into a 11X14 baking dish (this recipe makes a lot! If using 9X13 pan you'll also need to pour some into a 8X8 pan). Sprinkle remaining cheese over top & top with tater tots in neat rows. Bake for 50 minutes. Let cool 20 minutes to let the sauce thicken. Serve with a Steamed Veggie & crescent rolls. Yum!