Lemon Chicken Lasagna


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Serves 6 | Prep Time | Cook Time 60

Why I Love This Recipe


Ingredients You'll Need

Nonstick cooking spray
1 16-oz. jar roasted garlic alfredo sauce
1 Tbsp. drained capers
6 no-boil lasagna noodles
1/2 of a 15-oz. container ricotta cheese
6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
1-1/2 tsp. finely shredded lemon peel
1/4 cup finely shredded Parmesan cheese
1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)


Directions

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.


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


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


Cover with foil. Bake for 40 minutes.


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


Sprinkle with remaining lemon peel.


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