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

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

529 calories; 34 g total fat; 19 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 159 mg cholesterol; 1522 mg sodium. 78 mg potassium; 20 g carbohydrates; 0 g fiber; 2 g sugar; 35 g protein; 875 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 1 mcg vitamin b12; 565 mg calcium; 1 mg iron;

Reviews