Chicken Lasagna Alfredo

By Sharon-2

Ingredients

• 1 (16 ounce) package lasagna noodles - 12 noodles
• 3 cups packed fresh baby spinach leaves chopped
• 3 cups coarsely chopped cooked chicken
• 1 jar Bertoli Garlic Alfredo Sauce
• 1/4 cup milk
• 3 tsp dried oregano leaves
• 2 garlic cloves, chopped
• 1 can artichoke hearts in water, drained and chopped
• 1/2 red bell pepper, chopped
• 1/2 medium onion, chopped
• 2 cups shredded mozzarella cheese
• Crumbled feta cheese to taste

Details

Servings 4
Preparation time 30mins
Cooking time 90mins
Adapted from keyingredient.com

Preparation

Step 1

1.Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.Combine Alfredo sauce, milk and oregano in a small bowl. Set aside.

2.In a skillet cook chicken, onion, red pepper. Add artichoke hearts and garlic. Then add 1 1/2 cup of the mozzarella and the feta. Mix.

3.In a 9 x 9 baking dish, spread 1/3 cup of the Alfredo sauce mixture in the bottom. Top with one layer of lasagna noodles, edges overlapping. Layer 1/3 of the spinach leaves over the noodles, top with 1/3 of the chicken mixture. Repeat Layers, starting with 1/3 cup Alfredo sauce. After last chicken layer, cover with remaining sauce. Top with remaining mozzarella and salt and pepper to taste. cover with foil and bake 30 minutes. Remove foil and continue baking 15 minutes, until top is brown and bubbly. Remove from oven and let stand before cutting and serving.

4.Let stand for 10 minutes before serving.