LEMON CHICKEN LASAGNA

Lemon Chicken Lasagna image

Make and share this Lemon Chicken Lasagna recipe from Food.com.

Provided by Shirl J 831

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

nonstick cooking spray
1 (16 ounce) jar roasted garlic alfredo sauce
1 tablespoon drained capers
6 no-boil lasagna noodles
0.5 (15 ounce) container ricotta cheese
6 ounces Fontina cheese (1 1/2 cups) or 6 ounces mozzarella cheese (1 1/2 cups)
1 1/2 teaspoons fine shredded lemon peel
1/4 cup parmesan cheese
1 (9 ounce) package boneless skinless chicken breasts, strips thawed

Steps:

heat oven to 350.
Lightly coat 2 qt square baking dish with spray and set aside.
In pan combine alfredo sauce and capers.
Bring to boil over medium heat; stir occasionally.
Spoon 1/3 cup of sauce into dish.
Top with 2 noodles.
In bowl stir together ricotta, 1 cup of fontino cheese, and 1 tsp 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.
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 40 minutes.
Let stand, covered on wire rack 20 minutes.
Sprinkle with the last of the lemon peel.

Nutrition Facts : Calories 359.7, Fat 23, SaturatedFat 14.1, Cholesterol 120.1, Sodium 587.5, Carbohydrate 2.8, Fiber 0.1, Sugar 0.9, Protein 34.3

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