White Lasagne
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (12 ounce) package lasagna noodles
- 2 (16 ounce) jars of pre-made alfredo sauce
- 1 lb ricotta cheese
- 8 ounces mozzarella cheese
- 2 bell peppers
- 1⁄2 lb boneless chicken
- 5 garlic cloves (pressed or finely chopped)
- salt
- pepper
- italian seasoning
- parmesan cheese
directions
- Spray non-stick cooking spray on pan.
- Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
- Season to taste with salt and pepper.
- Cook lasagne as directed on package.
- Cut peppers into small pieces.
- Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
- Preheat oven to 350°F.
- Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
- Top with a layer of pasta, sauce and Parmesan cheese.
- Bake for 40-50 minutes.
- Let lasagne settle for a few minutes before serving.
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Reviews
-
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.
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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
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I ried this lasagne today and it was great. I used Classico Alfredo Sauce and my kids and husband found it delicious. It is a nice change from usual lasagne. The only thing I added were mushrooms and olives on our-side of the lasagne, because I happen to have some in the fridge. Thanks for a great recipe.
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I made this dish along with a red meat lasagne for my bunco party last spring. It went over very well. I took Mimsy's suggestion...shredded the chicken, then I added drained chopped spinach. I added moz, parm, egg and a package of pesto mix to the ricotta. I made it a day ahead, and reheated it for the dinner party. It served nicely, and held together well. By special request, am serving it again this weekend.
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RECIPE SUBMITTED BY
Kate DeMello
Swansea, 61
I collect cookbooks.... I just can't get enough! :P