Easy, Cheesy Chicken & Potato Lasagna
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 473.18 ml alfredo sauce
- 236.59 ml petite diced tomato, drained
- 236.59 ml sun-dried tomato, drained and chopped
- 118.29 ml red bell pepper, diced
- 1 bunch green onion, white parts only, chopped
- 2 garlic cloves, minced
- 177.44 ml water
- 7.39 ml italian seasoning
- 4.92 ml salt
- 2.46 ml pepper
- 907.18 g ground chicken
- 453.59 g package lasagna noodles
- 680.38 g package Simply Potatoes Traditional Mashed Potatoes
- 44.37 ml butter
- 59.14 ml sour cream
- 236.59 ml mozzarella cheese, grated
- 236.59 ml swiss cheese, grated
- 473.18 ml white cheddar cheese, grated
- 226.79 g goat cheese
directions
- For the sauce: In a large stockpot, combine the alfredo sauce, diced tomatoes, sun-dried tomatoes, bell pepper, onion, garlic, water, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
- Crumble the ground chicken in a saucepan. Cook until no pink remains. Add the chicken to the stockpot. Simmer for another 15 minutes.
- Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside.
- Cook the mashed potatoes according to package directions. Stir in butter and sour cream.
- Heat oven to 350 degrees.
- To assemble, place a thin layer of sauce in the bottom of a 9x13" baking pan. Layer 1/3 of each, noodles, potatoes, Mozarella, Swiss and Cheddar cheeses. Crumble small pieces of goat cheese and dot over other cheeses. Add another layer of sauce. Repeat layers 2 more times, ending with cheeses. Bake for 35 to 40 minutes or until cheese is melted and bubbly.
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