Lemon Chicken Lasagna

By elco

Ingredients

• Nonstick Cooking Spray
• 1.5 to 2 jars garlic alfredo sauce
• 1 Tbsp. drained capers
• No- boil lasagna noodles
• 1/2 of 15 oz container ricotta cheese
• 1.5 cups mozarella shredded
• 1.5 tsp. finely shredded lemon peel
• 1.25 cup finely shredded Parmesan cheese
• 1 9 oz pkg cooked chicken breast strips

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly coat a 2 quart square baking dish with cooking spray: set aside. In saucepan combine alfredo sauce and capers. Bring to boil over medium heat, stirring occasionally. Spoon 1/3 sauce mixture into prepared dish. Top with some lasagna noodles. In a bowl stir together ricotta. 1 cup of the fontina cheese, and 1 teaspoon lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 Tbsp. Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.

2. Top with more noodles, remaining ricotta micture, and remaining chicken. Add more noodes, remaining sauce, and sprinkle with remaining fontina and parmesan.

3. Cover with foil. Bake for 40 minutes. Let stand, covered. on wire rack for 20 minutes before serving. Sprinkle with remaing lemon peel.