Categories: Italian
Ingredients
- 1 16 oz jar roasted garlic Alfredo sauce
- 1 tbsp drained capers
- 6 no boil lasagna noodles
- 1/2 a 15 oz container ricotta cheese
- 6 oz fontina or mozzarella, shred 1 1/2 cups
- 1 1/2 tsp finely shredded lemon peel
- 1/4 cup finely shredded Parmesan cheese
- 9 oz refrigerated chicken breast strips
Directions
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eheat oven to 350. 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 fontina (or mozzarella), and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tbsp 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 (or mozzarella) and Parmesan. Cover with foil. Bake 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.