Do it.....it's good for you!!!!!!
Skinny Alfredo Lasagna
Prep Time: 35 minutes
Bake Time: 55 minutes
Ingredients
9 dried whole wheat or whole grain lasagna noodles, see shopping tip
2 (10 ounce) containers Buitoni Light Alfredo Sauce, see shopping tip
3 tablespoons lemon juice
½ teaspoon cracked black pepper
3 cups chopped, cooked chicken breast, see prep tip
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped, see shopping tip
½ cup Sargento reduced-fat 4 cheese Italian blend or reduced-fat mozzarella, shredded
Instructions
1. Preheat oven to 325 degrees. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a large bowl, combine both packages of Alfredo sauce, lemon juice and black pepper. Stir in chicken, spinach and red peppers.
2. Lightly coat a 12 or 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 cooked noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover with foil and bake for 45 minutes.
3. Uncover; sprinkle with cheese. Bake, uncovered for 10 minutes more or until cheese is melted. Let stand 15 minutes before serving.
4. Cut into 9 slices. This casserole freezes great.
Makes 9 servings (each serving, 1 slice)http://www.skinnykitchen.com/recipes/beyond-decadent-skinny-lasagna-alfredo/
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