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 Mozzarella 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)
1. Preheat oven to 350 degrees 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.
2. Top with 2 more Noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining Fontina and Parmesan.
3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.
Calories 529, Total Fat 34 g, Saturated Fat 19 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 159 mg, Sodium 1522 mg, Carbohydrate 20 g, Total Sugar 2 g, Fiber 0 g, Protein 35 g. Daily Values: Vitamin C 1%, Calcium 56%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet.