4 cups cooked diced chicken, (Original flavor rotisserie works well)
2 jars prepared Alfredo sauce or equivalent amount of homemade sauce, (15 oz.)mixed with garlic powder, to taste
1 package no-boil lasagna noodles, (1lb.)
1 container Ricotta cheese, (8 oz.)
2 cups shredded Mozzarella cheese or 6-cheese Italian blend
Directions:
Preheat oven to 350 degrees F. Spray a 9X13-inch Baking dish with cooking spray; set aside. In a large sauté pan, heat together the chicken, Alfredo sauce, and garlic powder, to taste.
Place 1 cup of chicken Alfredo sauce on the bottom of prepared baking dish. Lay 3 lasagna noodles across the bottom. Cover with 1/3 each of the ricotta and shredded Mozzarella cheese and then ladle more sauce over the cheese. Repeat layers twice. Cover with foil and bake 30 minutes. Remove foil, return to oven and bake another 15 minutes or until top is lightly browned and bubbly hot. Let stand 10 minutes, cut into squares and serve warm.
Chef's note: Try adding 1 cup of Parmesan cheese, a bag of fresh spinach leaves and/or 8 oz. sliced fresh mushrooms to your lasagna layers for a tasty flavor variation.
On the Rocks Wine & Spirits recommends the following with this recipe: Wine ~ Lugana Ca Lojera or Beer ~ Stella Artois
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4 cups cooked diced chicken, (Original flavor rotisserie works well)
2 jars prepared Alfredo sauce or equivalent amount of homemade sauce, (15 oz.)mixed with garlic powder, to taste
1 package no-boil lasagna noodles, (1lb.)
1 container Ricotta cheese, (8 oz.)
2 cups shredded Mozzarella cheese or 6-cheese Italian blend
Directions:
Preheat oven to 350 degrees F. Spray a 9X13-inch Baking dish with cooking spray; set aside. In a large sauté pan, heat together the chicken, Alfredo sauce, and garlic powder, to taste.
Place 1 cup of chicken Alfredo sauce on the bottom of prepared baking dish. Lay 3 lasagna noodles across the bottom. Cover with 1/3 each of the ricotta and shredded Mozzarella cheese and then ladle more sauce over the cheese. Repeat layers twice. Cover with foil and bake 30 minutes. Remove foil, return to oven and bake another 15 minutes or until top is lightly browned and bubbly hot. Let stand 10 minutes, cut into squares and serve warm.
Chef's note: Try adding 1 cup of Parmesan cheese, a bag of fresh spinach leaves and/or 8 oz. sliced fresh mushrooms to your lasagna layers for a tasty flavor variation.
On the Rocks Wine & Spirits recommends the following with this recipe: Wine ~ Lugana Ca Lojera or Beer ~ Stella Artois
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