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Ingredients1 h 20 m servings 394 cals
Original recipe yields 6 servings
- Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine Classico(R) Light Creamy Alfredo pasta sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of Classico(R) Light Creamy Alfredo pasta sauce into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining pasta sauce over chicken layer.
- Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
- Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.
Per Serving: 394 calories; 21.9 g fat; 24.7 g carbohydrates; 25 g protein; 116 mg cholesterol; 1121 mg sodium. Full nutrition
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