Lemon Chicken Lasagna
Nonstick cooking spray
16 ounce jar roasted garlic alfredo sauce
tablespoon drained capers
no-boil lasagna noodles
15 ounce container ricotta cheese
ounces fontina cheese or mozarella shredded (1 1/2 cups)
teaspoons finely shredded lemon peel
9 ounce package refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
- 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. 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.,
- 2 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet