This creamy, cheesy lasagna is still surprisingly light thanks to ground chicken, fresh spinach and sun-dried tomatoes.
Prep Time20 minutes
Cook Time40 minutes
Total Fat23 g
Total Carbohydrate41 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat oven to 350°F. Spray a 13x9 inch casserole dish with nonstick spray. Set aside.
Cook noodles according to package directions. Drain and set aside.
Heat oil in a large skillet over medium heat. Add chicken and cook 8-10 minutes, or until lightly browned. Stir in Alfredo sauce, spinach, tomatoes, Italian seasoning, salt and pepper.
Spread 1/2 cup of chicken mixture on bottom of casserole dish. Arrange a single layer of pasta noodles over the chicken mixture. Top with 1/3 of the mozzarella cheese and 1/3 of the Parmesan cheese. Repeat layers twice.
Bake for 30-35 minutes, or until bubbly and lightly browned. Let stand 10 minutes before serving.
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