Lemon Chicken Lasagna
Recipe from
Better Homes and Gardens
To make this pasta meal even faster, omit heating the sauce and just add 10 minutes to the baking time.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Ingredients
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Nonstick cooking spraysee savings
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1 16-oz. jarroasted garlic alfredo saucesee savings
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1 Tbsp.drained caperssee savings
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6no-boil lasagna noodlessee savings
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1/2 of a 15-oz. containerricotta cheesesee savings
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6 oz.fontina cheese or mozarella shredded (1 1/2 cups)see savings
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1-1/2 tsp.finely shredded lemon peelsee savings
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1/4 cupfinely shredded Parmesan cheesesee savings
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1 9-oz. pkg.refrigerated or frozen cooked chicken breast strips (thawed, if frozen)see savings
Directions
1.
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
2.
Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
3.
Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.
Nutrition information
Per serving: Calories 529, Total Fat 34 g, Saturated Fat 19 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 159 mg, Sodium 1522 mg, Carbohydrate 20 g, Total Sugar 2 g, Fiber 0 g, Protein 35 g. Daily Values: Vitamin C 1%, Calcium 56%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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