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. One portion of this dish contains about 31g of protein, 31g of fat, and a total of 514 calories. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. Head to the store and pick up creamy alfredo pasta sauce, capers, lemon peel, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert.

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