CHICKEN ALFREDO CAPRESE LASAGNA

Chicken Alfredo Caprese Lasagna image

Fire-roasted tomatoes, mozzarella, basil and creamy white sauce come together in this chicken lasagna that puts a fresh twist on a reliable favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 container (15 oz) ricotta cheese
2 eggs, beaten
1 cup shredded Parmesan cheese
1/2 chopped fresh basil leaves
1 clove garlic, finely chopped
1/2 teaspoon salt
3 cups shredded deli rotisserie chicken (about 1 lb)
1 package (10 oz) frozen spinach, thawed, squeezed to drain
1 jar (15 oz) Alfredo pasta sauce
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta cheese, eggs, 1/2 cup of the Parmesan cheese, 1/4 cup of the basil, the garlic and salt. In another medium bowl, mix chicken, spinach and remaining 1/2 cup Parmesan cheese.
Spread 1/4 cup of the pasta sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of ricotta mixture, half of chicken mixture, 1 cup of the mozzarella cheese and 1/2 cup of the pasta sauce. Repeat. Top with remaining noodles, remaining pasta sauce, tomatoes and remaining 1 cup mozzarella cheese.
Bake 45 to 50 minutes or until noodles are tender and casserole is bubbly. Let stand uncovered 10 minutes; sprinkle with remaining 1/4 cup basil.

Nutrition Facts : Calories 460, Carbohydrate 22 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g