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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe uses chicken instead of the beef and alfredo sauce instead of the typical red sauce. The cheese lover that I am created this recipe for a pot luck. It was a hit, and has been ever since! I have never seen or tasted a recipe like it, and I have been told it is restaurant quality. Ingredients:
1 (12 ounce) package lasagna noodles |
2 (16 ounce) jars of pre-made alfredo sauce |
1 lb ricotta cheese |
8 ounces mozzarella cheese |
2 bell peppers |
1/2 lb boneless chicken |
5 garlic cloves (pressed or finely chopped) |
salt |
pepper |
italian seasoning |
parmesan cheese |
Directions:
1. Spray non-stick cooking spray on pan.
2. Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
3. Season to taste with salt and pepper.
4. Cook lasagne as directed on package.
5. Cut peppers into small pieces.
6. Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
7. Preheat oven to 350°F.
8. Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
9. Top with a layer of pasta, sauce and Parmesan cheese.
10. Bake for 40-50 minutes.
11. Let lasagne settle for a few minutes before serving.
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