- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 boneless chicken breasts, diced
- 2 (14.5 ounce) cans diced tomatoes
- 2 (16 ounce) jars Alfredo sauce
- 1 (8 ounce) package oven-ready lasagna noodles
- 1 (8 ounce) container ricotta cheese, or as needed
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package shredded Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil, oregano, and basil in a skillet over medium-high heat; saute chicken in hot oil until cooked through, about 10 minutes.
- Mix tomatoes and Alfredo sauce together in a bowl.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish; add 1/3 of the lasagna noodles. Spread 1/3 of the ricotta cheese over noodles and top with 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat 1 more layer of 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/3 of the Parmesan cheese. Spread chicken mixture over cheese layer and top with remaining 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and sprinkle remaining 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Continue baking until cheeses are melted and lightly browned, about 15 minutes more.
04/27/2018
recipepes.com
Chicken Alfredo Lasagna, recipe
PT15M
PT1H
5
455 calories
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