Categories: Casserole, Chicken, Lasagna, Main Dish
Ingredients
- 1 (16 ounce) package ready-to-bake no-boil lasagna noodles
- 2 (10 ounce) containers refrigerated alfredo sauce
- 3 tablespoons lemon juice
- 1/2 teaspoon black pepper
- 3 cups chopped chicken breasts (can be boiled or cooked in a skillet, or you can use Rotisserie chicken)
- 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
- 1 cup bottled roasted red pepper, drained and chopped
- 1 (16 ounce) package shredded Italian cheese blend
- parmesan cheese
- breadcrumbs
Directions
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eheat oven to 325.
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Combine all ingredients except noodles and cheese.
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Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish.
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Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese.
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Cover and bake for 45-55 minutes.
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Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.