Recipes and Cooking Lemon Chicken Lasagna 5.0 (4) 2 Reviews To make this pasta meal even faster, omit heating the sauce and just add 10 minutes to the baking time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2005 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 40 mins Stand Time: 20 mins Total Time: 1 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 16 ounce jar roasted garlic alfredo sauce 1 tablespoon drained capers 6 no-boil lasagna noodles ½ 15 ounce container ricotta cheese 6 ounce fontina cheese or mozarella shredded (1 1/2 cups) 1 ½ teaspoon finely shredded lemon peel ¼ cup finely shredded Parmesan cheese 1 9 ounce package 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. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 529 Calories 34g Fat 20g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 529 % Daily Value * Total Fat 34g 44% Saturated Fat 19g 95% Cholesterol 159mg 53% Sodium 1522mg 66% Total Carbohydrate 20g 7% Total Sugars 2g Protein 35g Vitamin C 0.6mg 3% Calcium 565.4mg 43% Iron 0.9mg 5% Potassium 78mg 2% Folate, total 8.1mcg Vitamin B-12 0.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.