How to make it

  • 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.
  • Top with more noodles, remaining ricotta mixture, and remaining chicken. Add more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
  • 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.
  • Source: Better Homes and Gardens

Reviews & Comments 3

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    " It was excellent "
    crabhappychick ate it and said...
    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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  • mandyrob 11 years ago
    You're welcome! Did you ever have a chance to make it? It was so easy and had the best flavor!
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  • secretocean 11 years ago
    I clipped the exact same recipe from that magazine and i lost it :( Thank you so m uch for reposting it!
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