Lemon Chicken Lasagna
Nonstick cooking spray 1 16-oz. jar roasted garlic alfredo sauce 1 Tbsp. drained capers 6 no-boil lasagna noodles 1/2 of a 15-oz. container ricotta cheese 6 oz. fontina cheese or mozarella shredded (1 1/2 cups) 1-1/2 tsp. finely shredded lemon peel 1/4 cup finely shredded Parmesan cheese 1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen) Directions Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer. Top with 2 more noodles, remaining ricotta mixture, and remaining ...