White Chicken & Veggie Lasagna

If you’re a fan of Chicken Alfredo, you’re going to love these mini lasagnas for dinner. They are so pretty and petite, you could even serve them for dinner a party.

These little dishes have a good balance of rich alfredo sauce, fresh sautéed veggies and of course, cheese. The wonton wrappers keep the lasagna from being too heavy and allow you pack more layers of delicious toppings too.

Make these your own by substituting your favorite veggies instead of my faves and even substitute sausage or shrimp instead of chicken. Any way you mix it, this is a really fun way to eat lasagna and it looks like you’ve spent hours in the kitchen.

White Chicken and Veggie Lasagna
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Print Recipe
Servings Prep Time
2 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 Servings 30 Minutes
Cook Time
30 Minutes
White Chicken and Veggie Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 Servings 30 Minutes
Cook Time
30 Minutes
Ingredients
  • 2 T olive oil
  • 1 Chicken Breast Cooked and Diced
  • 1/2 carrot Diced
  • 3/4 Small Onion Diced
  • 1.5 C Broccoli Cut Very Small
  • 1/2 Jar Bertolli Alfredo Sauce
  • Mozzarella Cheese
  • 8 oz Ricotta Cheese Whole Milk if Possible
  • 16 Wonton Wrappers
  • 3/4 C Mozzarella Cheese
  • 1 Egg
  • Dash Oregano
  • Dash garlic powder
  • Salt & Pepper
Servings: Servings
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Instructions
  1. Season chicken breast with salt & pepper or Italian seasoning. Heat 1 T of olive oil in a sauté pan over medium heat. Cook chicken breast for 4 minutes then flip and cook for another 4 minutes or until chicken is cooked throughout. Be careful not to overcook as you'll be cooking the chicken again in the oven.
  2. Dice Carrot, Onion and Broccoli, set aside.
  3. Trim wonton wrappers to the size of your ramekins. If you don't own circular rings to cut them, use the bottom of the ramekin as a guide. Set aside. *Remember they don't have to be perfect, they will be hidden in the lasagna. They just need to be small enough to stack in the ramekin.
  4. Grate mozzarella cheese, set aside.
  5. Mix ricotta cheese with egg yolk, season with salt and pepper and a dash of oregano and garlic powder.
  6. When chicken is finished cooking, remove from the pan and set aside to rest.
  7. Sauté veggies with olive oil until JUST tender. The will be cooking again, so need to cook completely. Remove and set aside.
  8. Dice chicken and set aside.
  9. Align ramekins and lay out all your items to start assembling the lasagnas. Start by spooning a heaping tablespoon of alfredo sauce.
  10. Next place a wonton wrapper in each ramekin.
  11. Top with chicken, more alfredo sauce and a little cheese to help it stick together.
  12. Add another wonton wrapper, then ricotta mixture and just a bit more mozzarella.
  13. Then another wonton wrapper, veggies and more alfredo sauce.
  14. You're almost there! One more wonton wrapper, alfredo sauce and a generous topping of mozzarella cheese.
  15. Place on a cookie sheet. You can line it with foil to save you a dish to wash! Bake at 400 degrees for 30-35 minutes or until gold and bubbly.

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