A lasagna that tastes like a chicken Caesar salad? And simple enough to make on a week night? My kind of recipe. I found this recipe flipping through Better Homes and Garden’s One-Pan Magazine. It was really simple and tasted very yummy. I even entertained my family with it over Christmas. Looks fancy but it’s totally a Wednesday night meal…here’s what you do…
9 “no-cook” lasagna noodles
2 (10-oz) containers of refrigerated Alfredo pasta sauce (located by the refrigerated ravioli and such)
3 cups cooked, chopped chicken (see below on how I prepared it!)
1 (10 oz) package frozen chopped spinach, thawed and drained of all liquid
1 cup bottled roasted red bell pepper, drained and chopped
1 cup Italian blend cheese, shredded
Lots of salt and pepper
Preheat oven to 350 degrees.
Spray a 9×13 baking pan with Pam. Then in a large bowl, combine Alfredo sauce, chicken, spinach, and bell pepper. Add in salt and pepper (about 1/4 teaspoon each or however much your family enjoys).
Take 3 lasagna noodles and lay them across bottom of pan. Top with 1/3 of chicken mixture. Layer another 3 noodles and top with another 1/3 chicken mixture. Repeat with final 3 noodles and final 1/3 chicken mixture. Cover with foil and bake 45 minutes. Uncover and top with cheese, return to oven to finish baking 10-15 minutes or until hot and bubbly. Let stand about 10 minutes before slicing.
Simple, right? You can totally make this on a weeknight. Ok…here are some tips…
1. You can get your “chopped, cooked chicken” a variety of ways. You can buy a rotisserie chicken and use that meat. You can bake off 3-4 chicken breasts in the oven and use that. Or…my favorite way…is to place your chicken breasts (frozen or thawed…doesn’t matter) in your slow cooker in the morning. Add in about 3 cups of water, set it to low and cook all day. (All you’re doing is poaching your chicken in the slow cooker.) Then, when you’re ready to start preparing your lasagna, you just pull the chicken out of the slow cooker and shred it up really quickly with two forks. Done!
2. I also made this lasagna a day in advance and kept it covered in my fridge until I was ready to make it. Just pop it in the oven and bake at dinner time.
3. Make this in a disposable lasagna pan. When dinner is over, you don’t have to scrub and clean anything. It’s totally worth the $2.
I think you’re going to love this!