dinner

Chicken Alfredo Lasagna

20 Mins

8 Servings

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 cups mozzarella cheese

1/2 cup Parmesan cheese, grated

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

Directions

1. Preheat oven to 350⁰F. Spray a 13x9 inch casserole dish with nonstick spray. Set aside.

2. Cook noodles according to package directions. Drain and set aside.

3. 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.

4. 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.

5. Bake for 30-35 minutes, or until bubbly and lightly browned. Let stand 10 minutes before serving.