Beyond Decadent, Skinny Lasagna Alfredo
Ingredients
- 9 dried whole-wheat or whole-grain lasagna noodles, see shopping tips
- 2 (10 ounces) containers Buitoni Light Alfredo Sauce, see shopping tips
- 3 tablespoons lemon juice
- ½ teaspoon cracked black pepper
- 3 cups chopped, cooked chicken breast, see prep tips
- 1 (10 ounces) package frozen chopped spinach, thawed and well-drained
- 1 cup bottled roasted red sweet peppers, drained and chopped, see shopping tips
- ½ cup Sargento reduced-fat 4 cheese Italian blend or reduced-fat mozzarella, shredded
Instructions
- 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.
- Lightly coat a 12 or 13 x 9 x 2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 cooked noodles in the bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover with foil and bake for 45 minutes.
- Uncover; sprinkle with cheese. Bake, uncovered for 10 minutes more or until cheese is melted. Let stand 15 minutes before serving.
- Cut into 9 slices. This casserole freezes great.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 26gProtein: 24gFat: 10gSaturated Fat: 5gCholesterol: 51mgSodium: 503mgFiber: 3gSugar: 3gBlue Smart Points: 7Green Smart Points: 8Plus Points: 7