Ingredients for Lemon Chicken Lasagna
- Nonstick Cooking Spray
- Roasted Garlic Alfredo Sauce
- 2 tablespoons capers, drained
- No Boil Lasagna Noodles
- Ricotta Cheese
- Fontina Cheese
- 2 teaspoons lemon zest
- Parmesan Cheese
- Boneless Skinless Chicken Breasts
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How to Make Lemon Chicken Lasagna
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart square baking dish with cooking spray.
- In a medium saucepan, combine the Alfredo sauce and capers. Bring to a gentle simmer over medium heat, stirring occasionally.
- Spread 1/3 cup of the Alfredo sauce mixture in the bottom of the prepared baking dish.
- Layer with 2 lasagna noodles.
- In a bowl, combine the ricotta cheese, 1 cup of the Fontina cheese, and 1 teaspoon of lemon zest. Mix well.
- Spread half of the ricotta mixture evenly over the noodles.
- Sprinkle with 2 tablespoons of Parmesan cheese.
- Top with half of the shredded chicken.
- Spread half of the remaining Alfredo sauce over the chicken.
- Add another 2 lasagna noodles.
- Spread the remaining ricotta mixture over the noodles, followed by the remaining chicken.
- Layer with the remaining 2 lasagna noodles.
- Pour the remaining Alfredo sauce over the top.
- Sprinkle with the remaining Fontina and Parmesan cheeses.
- Cover the baking dish tightly with aluminum foil.
- Bake for 40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let the lasagna stand, covered, on a wire rack for 20 minutes before slicing and serving. Sprinkle with the remaining lemon zest before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
70g
Carbs
0g
