From the kitchen of Joyce Lohman.
9 whole wheat (dry) lasagne noodles
Cook noodles according to package directions.
Drain, rinse with cold water & drain again.
Set aside.
In a bowl combine:
2 containers (10 oz each) refrigerated light Alfredo sauce
3 tbsp lemon juice
1/2 tsp black pepper
Stir in:
3 c chicken breast, cooked & chopped
10 oz pkg frozen chopped spinach, thawed and well drained
1 c bottled roasted red sweet peppers, drained & chopped
Lightly coat 3 qt. rectangular baking dish with nonstick spray.
Arrange 3 noodles in bottom of dish.
Top with 1/3 chicken mixture.
Repeat layers twice.
Bake, covered, @ 325, 45 to 55 min.
Uncover. Sprinkle with:
3/4 c shredded Italian blend cheese
Bake uncovered 5 minutes more.
Let stand 15 minutes before serving.
Makes 9 servings.
Cook noodles according to package directions.
Drain, rinse with cold water & drain again.
Set aside.
In a bowl combine:
2 containers (10 oz each) refrigerated light Alfredo sauce
3 tbsp lemon juice
1/2 tsp black pepper
Stir in:
3 c chicken breast, cooked & chopped
10 oz pkg frozen chopped spinach, thawed and well drained
1 c bottled roasted red sweet peppers, drained & chopped
Lightly coat 3 qt. rectangular baking dish with nonstick spray.
Arrange 3 noodles in bottom of dish.
Top with 1/3 chicken mixture.
Repeat layers twice.
Bake, covered, @ 325, 45 to 55 min.
Uncover. Sprinkle with:
3/4 c shredded Italian blend cheese
Bake uncovered 5 minutes more.
Let stand 15 minutes before serving.
Makes 9 servings.
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