Lemon Chicken Lasagna

Name: Lemon Chicken Lasagna
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams Classico® Light Creamy Alfredo pasta sauce; 1 Tbsp drained capers; 255 grams package refrigerated or frozen cooked chicken breast strips (thawed, if frozen); 2 teaspoons finely shredded lemon peel; 6 no-boil lasagna noodles; 59 milliliters finely shredded Parmesan cheese; 425 grams 1/2 ricotta cheese; 170 grams shredded fontina or mozzarella cheese

Lemon Chicken Lasagna might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 31g of protein, 31g of fat, and a total of 514 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have ricotta cheese, no-boil lasagna noodles, lemon peel, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine Classico® Light Creamy Alfredo pasta sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of Classico® Light Creamy Alfredo pasta sauce 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.

Ingredients you will need

Alfredo Sauce

Lasagne Noodles

Fontina Cheese

Cooking Spray

Lemon Peel

Pasta

Ricotta Cheese

Capers

Cheese

Equipment you will use

Baking Pan

Sauce Pan

Bowl

Oven

Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining pasta sauce over chicken layer.

Ingredients you will need

Pasta Sauce

Parmesan

Whole Chicken

Top with 2 more noodles, remaining ricotta mixture, and remaining chicken.

Ingredients you will need

Whole Chicken

Pasta

Ricotta Cheese

Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.

Ingredients you will need

Parmesan

Fontina Cheese

Pasta

Sauce

Cover with foil.

Equipment you will use

Aluminum Foil

Bake for 40 minutes.

Equipment you will use

Oven

Let stand, covered, on wire rack for 20 minutes before serving.

Equipment you will use

Wire Rack

Sprinkle with remaining lemon peel.

Ingredients you will need

Lemon Peel

Equipment

Ingredients

Servings:

454grams

Classico® Light Creamy Alfredo pasta sauce 1Tbsp

drained capers 255grams

package refrigerated or frozen cooked chicken breast strips (thawed, if frozen)2teaspoons

finely shredded lemon peel 6

no-boil lasagna noodles 59milliliters

finely shredded Parmesan cheese 425grams

1/2 ricotta cheese 170grams

shredded fontina or mozzarella cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.