Lemon-Chicken Lasagna

From Malinda in Tennessee

Serves 6
1 16 oz jar alfredo sauce (any flavor)
2 Tbsp. capers
6 no boil lasagna noodles
1/2 15 oz container ricotta cheese
1 1/2 cups shredded mozarella
1 1/2 tsp lemon peel
1/4 cup parmesean cheese
2 cups leftover chicken, chopped
Mix 1 cup of mozarella and the ricotta plus 1 teaspoon lemon peel.

Heat alfredo sauce and capers.
Put 1/3 cup of sauce in 2 quart casserole.  Top with 2 noodles.  Spoon half the cheese mixture over noodles.  Sprinkle with two tablesoons parmesean. Top with half the chicken.  Spoon half remaining sauce over chicken.  Top with two noodles, remaining cheese mixture and chicken.  Add 2 more noodles, remaining suace and sprinkle with mozarella and parmesean.  Cover with foil and bake at 350 for 40 minutes.  Let stand covered 20 mintes.  Sprinkle with lemon peel.
(If you don't have leftover chicken you can use 1 9 oz package refrigerated cooked chicken breast strips)

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