CHICKEN ALFREDO LASAGNA

Instructions per my friend Danielle who made this as a freezer meal in our freezer meals group it was really good:

It's actually a crock pot recipe, but it works great for freezing. Here's the recipe for the crock pot. To make the freezer ones, it was about 2/3 of the recipe to make that size pan.

lasagna noodles (uncooked)
2 jars Alfredo sauce mixed with 1/3 c water (or a little more)
1.5 c chicken, cooked
1 can sliced olives (2.25 oz-- I actually use more, we like olives)
1/2 c. shredded carrots
1/2 c. shredded zucchini
1 can mushroom pieces (4 oz-- same, I use more)
1 carton ricotta or cottage cheese (16 oz-- I used ricotta)
2 cups grated mozzarella cheese

Either grease the bottom of the pan, or I normally put a very thin layer of sauce on the bottom. Then cover with one layer of noodles. Then add half of the olives, mushrooms, carrots and zucchini and chicken. Then 1/3 of the sauce. Then half the ricotta. Then 1/3 of the mozzarella. Repeat (lasagna noodles, the rest of the veggies and chicken, 1/3 sauce, the rest of the ricotta, 1/3 mozzarella). Then one more layer of noodles, sauce and mozzarella.

If you do crockpot, put on low heat for 4-5 hours, not more than 5.