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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was given to me from an elderly friend of mine. 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 |
Directions:
1. heat oven to 350.
2. Lightly coat 2 qt square baking dish with spray and set aside.
3. In pan combine alfredo sauce and capers.
4. Bring to boil over medium heat; stir occasionally.
5. Spoon 1/3 cup of sauce into dish.
6. Top with 2 noodles.
7. In bowl stir together ricotta, 1 cup of fontino cheese, and 1 tsp lemon peel.
8. Spoon half the cheese mixture over noodles.
9. Sprinkle with 2 tbsp Parmesan.
10. Top with half the chicken.
11. Spoon half the remaining sauce over chicken.
12. Top with 2 more noodles, remaining ricotta mixture and remaining chicken.
13. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. Cover with foil.
14. Bake 40 minutes.
15. Let stand, covered on wire rack 20 minutes.
16. Sprinkle with the last of the lemon peel.
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