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Lemon Chicken Lasagna

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Ingredients for 6 servings

  • 1 (16 Ounce) Jar Garlic Alfredo Sauce
  • 3 Tablespoons Capers, Drained
  • 6 No-Boil Lasagna Noodles
  • 1 Cup Ricotta Cheese
  • 1 1⁄2 Cups Mozzarella Cheese
  • Fresh Zest of 1 Lemon
  • 1⁄2 Cup Parmesan Cheese, Finely Shredded
  • 1 Chicken Breast, Cooked & Cut In Strips


Preheat oven to 350 degrees and lightly spray a 8x8-inch baking pan; set aside.

In a sauce pan, combine alfredo and capers and bring to a boil, stirring occasionally.

In a small bowl, combine ricotta, half the mozzarella and half the lemon zest.

Layer prepared pan as follows:

1⁄3 cup of the sauce, 2 lasagna noodles, half the ricotta mixture, half the Parmesan, half the chicken and then half the remaining sauce.

Next layer with 2 more noodles, remaining ricotta mixture, then remaining chicken. Finish with last 2 noodles, remaining sauce and top with remaining mozzarella and
Parmesan cheese.

Bake covered for 40 minutes. Let stand for 20 minutes, uncover and top with remaining lemon zest.



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