prep 35 minutes bake 50 minutes at 325°F stand 15 minutes
- Nonstick cooking spray
- 9 dried whole wheat or regular lasagna noodles
- 2 10-oz. containers refrigerated light or regular Alfredo pasta sauce
- 3 Tbsp. lemon juice
- ½ tsp. cracked black pepper
- 3 cups chopped cooked chicken breast
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 1 cup roasted red sweet peppers, chopped
- ¾ cup shredded Italian-blend cheeses (3 oz.)
- Cherry or grape tomatoes, halved (optional)
1. Preheat oven to 325°F. Lightly coat a 3-qt. rectangular baking dish with cooking spray. Cook lasagna noodles according to package directions; Drain; rinse with cold water; drain again. Meanwhile, in a bowl stir together Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and roasted sweet peppers.
2. Arrange three of the noodles in the prepared baking dish. Top with one-third of the chicken mixture. Repeat layers twice.
3. Bake, covered, 45 to 55 minutes or until heated. through Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. If desired, top with tomatoes.
number of servings 9
per serving 268 cal., 10 g fat (6 g sat. fat), 68 mg chol., 557 mg sodium, 20 g carb., 2 g fiber, 3 g sugars, 24 g pro.