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 Fresh Ground Chicken

  • 12 ounces lasagna noodles

  • 1 tablespoon canola oil

  • 15 ounces 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 350⁰F. 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.