Ingredients for Lasagna With Alfredo Sauce
- Lasagna Noodles
- 1.5 cups cooked chicken breast (optional)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 24 ounces jar Alfredo sauce
- Cream Of Mushroom Soup
- 1/2 cup milk
- 2 medium zucchini, thinly sliced
- Mushroom
- Spinach
- Mozzarella Cheese
- Parmesan Cheese
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How to Make Lasagna With Alfredo Sauce
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- While noodles cook, chop 1.5 cups cooked chicken breast (optional).
- Chop 1/2 cup green bell pepper and 1/2 cup onion.
- In a large bowl, combine 24 oz jar Alfredo sauce, 10.75 oz can cream of mushroom soup, 1/2 cup milk, chopped onion, green pepper, and chicken (if using). Mix well.
- Thinly slice 2 medium zucchini.
- Layer 1/3 of the cooked noodles in a 9x13 inch baking dish. Top with 1 cup fresh spinach, 1/3 of the Alfredo sauce mixture, 1/2 cup of canned sliced mushrooms, and 1/3 of the sliced zucchini.
- Sprinkle with 1 1/2 cups shredded mozzarella cheese.
- Repeat layers: noodles, spinach, sauce mixture, mushrooms, zucchini, and cheese.
- Top with remaining noodles, sauce mixture, and cheese.
- Cover the baking dish with foil and bake for 1 hour.
- Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
- Let stand for 10-15 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
15g
Carbs
13g
