Rating: 3 stars
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  • 1 Rating

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

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
bake:
40 mins
stand:
20 mins
total:
1 hr 20 mins
Servings:
6
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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.

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  • 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. Makes 6 servings.

Nutrition Facts

529 calories; fat 34g; cholesterol 159mg; saturated fat 19g; carbohydrates 20g; mono fat 6g; poly fat 1g; sugars 2g; protein 35g; vitamin a 874.6IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.9mcg; sodium 1522mg; potassium 78mg; calcium 565.4mg; iron 0.9mg.
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