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Nutrition Facts
Serving Size 1 (116g) Recipe makes 6 servings The following items or measurements are not included below: no-boil lasagna noodles alfredo sauce 3 cups chicken Italian cheese blend
Calories 29
Calories from Fat 5		(17%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 356mg		14%
Potassium 342mg		9%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 2.2g	8%
	Sugars 1.2g
Protein 3.3g		6%
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My Michelle's Chicken Alfredo Lasagne

Recipe #249848 | 1¼ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef RHT IV
Aug 30, 2007

This is a very rich & hearty dish. Preparation is pretty simple but tastes very sophisticated. A cool chick I met on myspace turned me on to it. Enjoy!

SERVES 6 -8 (change servings and units)

Ingredients

9 barilla no-boil lasagna noodles
3 (10 ounce) jars alfredo sauce
3 tablespoons lemon juice
1/2 teaspoon pepper
3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil)
1 (10 ounce) package frozen chopped spinach, thawed
1 cup bottled roasted red pepper, drained & chopped
1 (8 ounce) jar sliced mushrooms
1 cup shredded Italian cheese blend

Directions

1
Preheat oven to 325°F
2
Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.
3
Stir in chicken, spinach and red peppers.
4
Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
5
Arrange 3 noodles in bottom of dish.
6
Top with one-third chicken mixture. Repeat layers twice.
7
Sprinkle cheese over the top.
8
Bake for 45-55 minutes or until heated through and cheese is lightly browned.
9
Let stand 15 minutes before cutting.

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Featured Reviews for This Recipe

From: Izzblizz

On Apr 15, 2008

This was very good! I didn't have any ricotta or cottage cheese, so was looking for a white lasagna dish without those to use up some ground chicken. This worked out great. I did substitute the chicken breasts with some ground chicken breast, and just sauteed a fresh red pepper with the chicken since didn't have any roasted red peppers (and didn't feel like going through the roasting, peeling process). I also threw in a little bit of minced garlic and Italian spice blend while the chicken was browning. It turned out a little bit salty, but I think that was the ready-made refrigerated alfredo sauce I used (Buitolli brand ... first time I have used that, so I think that is where any saltiness came from, since there wasn't any added salt . I usually just make my own alfredo sauce, but had some in my refrigerator from a good sale). I also covered it with foil for the first thirty minutes because I think it would have browned too much without the foil. Browning for just the last 10-15 minutes uncovered worked fine. Thanks for the recipe! My bf HATES ground chicken, but he ate this