We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chicken Alfredo Lasagna

(2)
  2 reviews
  • 25 min prep time
  • 1 hr 30 min total time
  • 11 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Treat your family to a cheesy Italian dinner with this chicken lasagna that’s baked to perfection.

Ingredients

1
container (16 oz) small-curd cottage cheese
3/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 oz)
1/2 teaspoon garlic salt with parsley
2
tablespoons butter or margarine
1
cup chopped or thinly sliced onion
1
package (8 oz) sliced fresh baby portabella mushrooms
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups roasted red bell peppers (from two 12-oz jars), drained, cut into 1/2-inch strips
2
jars (15 oz each) four-cheese Alfredo pasta sauce
9
sheets rectangular instant lasagna noodles (7 1/8 x 3 1/2 inches)
2
cups shredded mozzarella cheese (8 oz)

Steps

  • 1 Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix cottage cheese, cheese blend and garlic salt; set aside.
  • 2 In 12-inch skillet, melt butter over medium-high heat. Add onion; cook until tender. Add mushrooms; cook until tender. Stir in chicken, roasted peppers and Alfredo sauce. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese.
  • 3 Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving.
  • 1 Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix cottage cheese, cheese blend and garlic salt; set aside.
  • 2 In 12-inch skillet, melt butter over medium-high heat. Add onion; cook until tender. Add mushrooms; cook until tender. Stir in chicken, roasted peppers and Alfredo sauce. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese.
  • 3 Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
368
% Daily Value
Total Fat
19g
0%
Saturated Fat
11g
0%
Sodium
1069mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
1g
0%
Protein
28g
28%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 2 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved