Chicken Alfredo Lasagna

This creamy, cheesy lasagna is still surprisingly light thanks to ground chicken, fresh spinach and sun-dried tomatoes.
This creamy, cheesy lasagna is still surprisingly light thanks to ground chicken, fresh spinach and sun-dried tomatoes.

Chicken Alfredo Lasagna

Prep Time
20

MINUTES

20 minutes
Cook Time
40

MINUTES

40 minutes
Serves
8

Calories
470

  • Calories470
  • Total Fat23 g
  • Cholesterol80 mg
  • Sodium790 mg
  • Total Carbohydrate41 g
  • Protein25 g

Ingredients

  • 1 pound , ground

  • 12 ounce lasagna noodles

  • 1 tablespoon canola oil

  • 15 ounce Alfredo sauce

  • 1 package frozen spinach, thawed, squeezed dry

  • 1/2 cup sun dried tomatoes, minced

  • 1 tablespoon Italian seasoning

  • 1-1/2 cup mozzarella cheese

  • 1/2 cup Parmesan cheese, grated

Cooking Instructions

  • 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. 

You Might Also Like