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Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

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Pillsbury Kitchens

Updated Mar 9, 2012

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

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Prep Time 25 min
Total 1 hr 30 min
Ingredients 11
Servings 12

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Ingredients

1 container (16 oz) small-curd cottage cheese
3/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 oz)
1/2 teaspoon garlic salt with parsley
2 tablespoons butter or margarine
1 cup chopped or thinly sliced onion
1 package (8 oz) sliced fresh baby portabella mushrooms
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups roasted red bell peppers (from two 12-oz jars), drained, cut into 1/2-inch strips
2 jars (15 oz each) four-cheese Alfredo pasta sauce
9 sheets rectangular instant lasagna noodles (7 1/8 x 3 1/2 inches)
2 cups shredded mozzarella cheese (8 oz)

Instructions

Step
1

Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix cottage cheese, cheese blend and garlic salt; set aside.
Step
2

In 12-inch skillet, melt butter over medium-high heat. Add onion; cook until tender. Add mushrooms; cook until tender. Stir in chicken, roasted peppers and Alfredo sauce. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese.
Step
3

Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving.

Nutrition

368 Calories

19g Total Fat

28g Protein

21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 368

Total Fat: 19g; 0%

Saturated Fat: 11g; 0%

Sodium: 1069mg; 0%

Total Carbohydrate: 21g; 0%

Dietary Fiber: 1g; 0%

Protein: 28g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 1 Vegetable; 2 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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