White Lasagna

Who doesn't like lasagna?  You can make it as simple or as complicated as you like, and it always tastes amazing.  Not to mention the aroma of cheese and tomato sauce baking in the oven is worth every minute.  But sometimes, you need to stray away from the norm and mix it up a little.  So one night I thought "What about a white lasagna?".  Instead of a red sauce and red meat, this recipe uses white sauce (alfredo) and white meat (chicken). By using the lasagna basics and changing the ingredients, I have come up with a mouth-watering dish!  And like "normal" lasagna, you can make it as simple or as complicated as you like.  Enjoy :)

Ingredients

 1 lb chicken, shredded (You can buy a rotisserie or cook your own)

9-12 lasagna noodles (depending on kind of noodles, I use the no-boil)

6 Roma tomatoes, sliced
2 15 oz jars of your favorite alfredo sauce (I use Classico - Sundried Tomato Alfredo)
2 teaspoons Italian seasoning
2 cups of Italian shredded cheese
A ball of Fresh mozzarella, sliced (or a cup of shredded)
A handful of fresh parsley 
Salt and Pepper

 Directions
Preheat your oven to 375 degrees
Spray a 9x13 baking dish with non-stick cooking spray
If you are using dry pasta, cook your pasta.  I love the no-boil noodles because it cuts down on time and dishes!
Season both sides of the chicken and cook through, then shred.  
While the chicken is cooking, slice your tomatoes and fresh mozzarella. Set aside slices of 1 of the tomatoes.
Pour half of 1 jar of alfredo sauce (about 1 cup) to cover the bottom of your baking dish. 
Then here is your layering pattern:
      -3-4 lasagna noodles
      -1/2 of your large pile of tomato slices
      -1/2 of your shredded chicken
      -1 cup of shredded italian cheese blend
      -1 teaspoon of italian seasoning
      -1/2 a jar of sauce
      -3-4 lasagna noodles
      -Remaining 1/2 of your large pile of tomato slices
      -Remaining 1/2 of your shredded chicken
      -1/2 a jar of sauce
      -1 teaspoon of italian seasoning
      -3-4 lasagna noodles 
      -Remaining 1/2 a jar of sauce
      -1 cup of shredded italian cheese blend 
      -spread out the mozzarella slices (or shredded) 
      -place the reserved tomato slices in between the mozzerella (like a checker board of cheese and tomato slices!)
      -Sprinkle fresh parsley and a pinch of salt and pepper.


Bake covered with foil at 375 degrees for 50-60 minutes.  Then remove the foil and continue to bake until cheese is melted and bubbly (about 5 minutes).  Once removed from the oven, let the dish rest for 15 minutes before eating (this is always the hardest part, I just want to dig in!  But trust me, when you try to remove each piece, it will be so much easier and prettier if you wait 15 minutes!)