Prep 15 mins
Cook 1 hr
A different kind of lasagna...
- 1 (16 ounce) packageready-to-bake no-boil lasagna noodles
- 2 (10 ounce) containersrefrigerated alfredo sauce
- 3 tablespoons lemon juice
- 1⁄2 teaspoon black pepper
- 3 cups chopped chicken breasts (can be boiled or cooked in a skillet, or you can use Rotisserie chicken)
- 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
- 1 cup bottled roasted red pepper, drained and chopped
- 1 (16 ounce) packageshredded Italian cheese blend
- parmesan cheese
- Preheat oven to 325.
- Combine all ingredients except noodles and cheese.
- Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish.
- Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese.
- Cover and bake for 45-55 minutes.
- Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.
This dish was incredibly well received by my diners. Everyone raved about it. I only used 8 oz of noodles. I steamed about 20 oz of baby spinach instead of using frozen. I can see this being an oft requested meal. Thanks for a great recipe.
My family devoured it! I cut the recipe in 1/2, because as written, it definitely would make 8 servings for my family and they usually eat good sized portions. I baked it in an 8x8 square pan and being that it wasn't a very tall pan, I only used 6 of the noodle sheets (2 for each layer). I left out the red peppers so that my son would eat it and instead of the spinach, I used thawed, chopped broc. So, I did make a lot of changes, but the overall dish was one that will be made often around here. I served it with Recipe #16847 and fresh side salads. Thanks for the great and EASY recipe!
Sooooo good!! I've been looking for a recipe like this for some time now. I love lasagna, but I was looking for something a bit different, and this is definitely it! Instead of using the bottled alfredo sauce, I ended up using the alfredo sauce in recipe #76 and some garlic roast chicken from the night before. Since I'm a bacon fiend, I had to put a little bit of cooked chopped bacon in this as well. This is definitely going in my cookbook of favorite recipes!