Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This recipe uses chicken instead of the beef and alfredo sauce instead of the typical red sauce. The cheese lover that I am created this recipe for a pot luck. It was a hit, and has been ever since! I have never seen or tasted a recipe like it, and I have been told it is restaurant quality.

Ingredients Nutrition

Directions

  1. Spray non-stick cooking spray on pan.
  2. Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
  3. Season to taste with salt and pepper.
  4. Cook lasagne as directed on package.
  5. Cut peppers into small pieces.
  6. Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
  7. Preheat oven to 350°F.
  8. Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
  9. Top with a layer of pasta, sauce and Parmesan cheese.
  10. Bake for 40-50 minutes.
  11. Let lasagne settle for a few minutes before serving.
Most Helpful

5 5

I have made this twice, both times exactly like the recipe, and it was absolutely fantastic! It tastes much more complicated than it really is. I made it over Christmas for a bunch of relatives, and they raved about it. Definitely stole the show! :) This is going in my keeper file!

5 5

I make this using 2 jars of Bertolli Portobello mushroom with white wine alfredo sauce. I used a little more chicken and garlic, and a wonderful type of fresh parmesan cheese that a friend gave me for christmas, It was absolutely wonderful and thank you for posting this recipe which I will be making again and again.

4 5

This was a nice change from the normal lasagna I normally make. I followed the directions exactly and used Classico Alfredo Sauce as one of the other reviewers suggested. I think a little spinach and some hot pepper flakes would make a great addition and I might add them next time. Made for PAC - Fall 2008