Chicken Caesar Lasagna
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Serves/Makes: 8
Ready in: 1-2 hrs
- 2 containers (10 ounce size) refrigerated light Alfredo sauce
- 9 dried whole or regular lasagna noodles
- 3 tablespoons lemon juice
- 1/2 teaspoon cracked black pepper
- 3 cups chopped, cooked chicken breast
- 1 package (10 ounce size) frozen chopped spinach, thawed and well drained
- 1 cup bottled roasted red sweet peppers, drained and chopped
- 3/4 cup shredded Italian blend cheese
Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain, rinse with cold water and drain again. Meanwhile, in a bowl, combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3 quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover and bake for 45-55 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 15 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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