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Lemon Chicken Lasagna

To make this pasta meal even faster, omit heating the sauce and just add 10 minutes to the baking time.

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4.5 by 7 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 40 mins 350°F
  • Stand: 20 mins

Lemon Chicken Lasagna

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 Facts (Lemon Chicken Lasagna)

  • Per serving:
  • 529 kcal cal.,
  • 34 g fat
  • (19 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 159 mg chol.,
  • 1522 mg sodium,
  • 20 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

7 Ratings
419 Days Ago
Hi. I'm Colleen from the Better Homes and Gardens Test Kitchen staff. We did not test freezing this, but lasagna typically freezes well after it's baked and cooled slightly, and this one should be no exception. I would thaw it in the refrigerator before reheating. Enjoy!
424 Days Ago
does this freeze well?

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