My Michelle's Chicken Alfredo Lasagne |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is a very rich & hearty dish. Preparation is pretty simple but tastes very sophisticated. A cool chick I met on myspace turned me on to it. Enjoy! Ingredients:
9 barilla no-boil lasagna noodles |
3 (10 ounce) jars alfredo sauce |
3 tablespoons lemon juice |
1/2 teaspoon pepper |
3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil) |
1 (10 ounce) package frozen chopped spinach, thawed |
1 cup bottled roasted red pepper, drained & chopped |
1 (8 ounce) jar sliced mushrooms |
1 cup shredded italian cheese blend |
Directions:
1. Preheat oven to 325°F
2. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.
3. Stir in chicken, spinach and red peppers.
4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
5. Arrange 3 noodles in bottom of dish.
6. Top with one-third chicken mixture. Repeat layers twice.
7. Sprinkle cheese over the top.
8. Bake for 45-55 minutes or until heated through and cheese is lightly browned.
9. Let stand 15 minutes before cutting.
|
|