Oh! Oh! Oh!
How good does this look and sound? As one who love Caesar salad, I am so making this really soon. :)
Chicken Caesar Lasagna
Prep: 35 minutes
Bake: 50 minutes
9 dried whole wheat or regular lasagna noodles
2 10-oz. containers refrigerated light Alfredo sauce
3 Tbsp. lemon juice
1/2 tsp. cracked black pepper
3 cups chopped, cooked chicken breast*
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese
1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.
3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.
Nutrition facts per serving:
Total Fat (g) 10
Saturated Fat (g) 6
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 1
Cholesterol (mg) 68
Sodium (mg) 557
Carbohydrate (g) 20
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 24
Vitamin C (DV%) 83
Calcium (DV%) 21
Iron (DV%) 8