Recipe

Lemon Chicken Lasagna Recipe


Lemon Chicken Lasagna Recipe
This is a recipe I found in a Better Homes and Gardens magazine a few years ago and has become a favorite. The lemon zest gives such a nice, crisp flavor against the creamy alfredo.

Mandyrob

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Ingredients
  • 1 16-oz. jar roasted garlic alfredo sauce
  • 1 Tbsp. drained capers
  • 6 no-boil lasagna noodles
  • 1/2 of a 15-oz. container ricotta cheese
  • 6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
  • 1-1/2 tsp. finely shredded lemon peel
  • 1/4 cup finely shredded Parmesan cheese
  • 3/4 lb chicken, cooked and cut into small pieces

Directions
  1. Preheat oven to 350F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
  2. Top with more noodles, remaining ricotta mixture, and remaining chicken. Add more noodles, 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 remaining lemon peel. Makes 6 servings.
  4. Source: Better Homes and Gardens

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Comments


I clipped the exact same recipe from that magazine and i lost it :( Thank you so m uch for reposting it!


You're welcome! Did you ever have a chance to make it? It was so easy and had the best flavor!


Sounds soooo easy and sooooo good! I can't wait to make this! I'll be using gluten-free lasagne noodles so I'm posting it on the gf groups, too. Thank you!


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Alterations


Use gluten-free instant lasagne noodles to make this gf!


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