1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic glove, pressed or chopped
3 cups (12oz) shredded mozzarella cheese
1 package (4oz) crumbled feta cheese
2 cups packed fresh baby leaves (about 4oz)
Instructions
1. Preheat oven to 375. Cook noodles according to
package directions, using shortest cook time- drain.
Combine Alfredo sauce, milk and oregano. Whisk until
blended. Set aside.
2. In a large bowl combine chicken, artichokes, bell
pepper, onion and garlic. Add mozzarella and feta
cheeses- mix well.
3. To assemble lasagna, spread 2/3 cup of Alfredo
sauce mixture over bottom of rectangular pan. Top
with half of the the noodles, overlapping to fit.
Layer half of the spinach leaves over noodles- top
with half of the chicken mixture. Repeat layers,
starting with half of the remaining sauce. After
layering, pour remaining sauce over top of
lasagna.
4. Cover pan with aluminum foil. Bake 45 minutes.
Remove foil and continue baking 10-15 minutes or
until bubbly. Remove from oven; Let stand 15
minutes for easier serving.
Originally Submitted
7/3/2013
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