Lemon Chicken Lasagna | Midwest Living

Lemon Chicken Lasagna

Lemon Chicken Lasagna

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  • Makes: 6 servings
  • Prep 20 mins
  • Bake 40 mins
  • Stand 20 mins

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To make this pasta meal even faster, omit heating the sauce and just add 10 minutes to the baking time.


  • Nonstick cooking spray
  • 1 16 - ounce jar roasted garlic alfredo sauce
  • 1 tablespoon drained capers
  • 6 no-boil lasagna noodles
  • 1/2 15 - ounce container ricotta cheese
  • 6 ounces fontina cheese or mozarella shredded (1-1/2 cups)
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1/4 cup finely shredded Parmesan cheese
  • 1 9 - ounce package refrigerated or frozen cooked chicken breast strips (thawed, if frozen)


  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture 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 sauce over chicken layer.
  2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
  3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.

Nutrition Facts

(Lemon Chicken Lasagna)

Servings Per Recipe 6, Folate (µg) 8, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 1522, sugar (g) 2, Cobalamin (Vit. B12) (µg) 1, calcium (mg) 565, cal. (kcal) 529, Potassium (mg) 78, vit. C (mg) 1, carb. (g) 20, iron (mg) 1, vit. A (IU) 875, pro. (g) 35, chol. (mg) 159, Riboflavin (mg) 0, Thiamin (mg) 0, Fat, total (g) 34, Monounsaturated fat (g) 6, Niacin (mg) 1, sat. fat (g) 19

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