Chicken and Roasted Red Bell Pepper Lasagna |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From the Southern Living Comfort Food Cookbook. Ingredients:
1 (12 ounce) jar roasted red bell peppers, drained |
1 (16 ounce) jar prepared alfredo sauce |
3 ounces freshly grated parmesan cheese |
1/2 teaspoon red pepper flakes |
4 cups finely chopped cooked chicken |
2 (8 ounce) containers chive and onion cream cheese |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
3/4 teaspoon garlic salt |
black pepper, to taste |
9 no-boil lasagna noodles |
2 cups shredded italian three-cheese blend |
Directions:
1. Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
2. Preheat oven to 350°F.
3. Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
4. Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
5. Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.
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