White Zucchini Lasagna 4 large Zucchinis cut into ¼ thick slices 2 chicken breasts cut into ¼ thick slices 2 large cloves of garlic chopped ½ package of mushrooms sliced thin 1 can of artichoke hearts each cut into 8 pieces 1 can spinach chopped fine 1 cup parmesan or romano cheese grated fine 1 pound grated mozzarella cheese ½ cup chopped onions 1 cup alfredo sauce 1. Sauté chicken slices in olive oil, when they are just about done add garlic, mushrooms, onions, artichokes and spinach. 2. Cook until mushrooms and onions are tender. 3. Boil zucchini slices for 4-6 minutes or until they start to become soft (not mushy). 4. Drain and set aside. 5. Lightly grease 9 X 12 pan with olive oil. 6. Arrange zucchini slices to cover bottom of pan. 7. Spread a thin layer of Alfredo sauce over zucchini slices. 8. Spread a layer of the chicken and vegetable mixture over the alfredo sauce. 9. Cover with ½ of the grated mozzarella. 10. Sprinkle ½ of the grated romano or parmesan over the mozzarella. 11. Repeat steps 6 through 10 as many times as you want. 12. Bake at 350 for about an hour or until the top is browned.