SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Chicken Lasagna

Makes: 6 servings
Prep 20 mins Bake 350°F 40 mins Stand 20 mins
Lemon Chicken Lasagna
Ingredients
  •  Nonstick cooking spray
  • 1 16  ounce jar  roasted garlic alfredo sauce
  • 1  tablespoon  drained capers
  • 6  no-boil lasagna noodles
  • 1/2 15  ounce container  ricotta cheese
  • 6  ounces  fontina cheese or mozarella shredded (1 1/2 cups)
  • 1 1/2  teaspoons  finely shredded lemon peel
  • 1/4  cup  finely shredded Parmesan cheese
  • 1 9  ounce package  refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 529,
  • Fat, total (g) 34,
  • chol. (mg) 159,
  • sat. fat (g) 19,
  • carb. (g) 20,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 2,
  • pro. (g) 35,
  • vit. A (IU) 875,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1522,
  • Potassium (mg) 78,
  • calcium (mg) 565,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe