Lasagna with Chicken, Red Pepper, and Artichoke Hearts

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.0
  • Total Fat: 5.7 g
  • Cholesterol: 34.0 mg
  • Sodium: 819.1 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 20.5 g

View full nutritional breakdown of Lasagna with Chicken, Red Pepper, and Artichoke Hearts calories by ingredient
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Number of Servings: 8


    2 Chicken Breasts (Cooked and Shredded)
    9 pieces of Rice Pasta Lasagna Noodles
    1 jar Sliced Sweet Red Peppers
    5 artichoke hearts
    1 jar plus 1 cup tomato sauce
    16 tbsps of light ricotta cheese
    90 g of Part Skim Milk Mozzarella Cheese


Cover bottom of dish with tomato sauce, add 3 pieces of lasagna noodles, cover with tomato sauce. Add 1/2 of the chicken, red peppers, artichoke hearts, and ricotta. More tomato sauce. Noodles. Tomato sauce. Remainder of chicken, peppers, artichoke hearts, and ricotta. Tomato sauce. Remainder of Noodles. Tomato Sauce. Top with Mozzarella. Follow lasagna noodle directions for cooking (approximately 45 minutes at 375 deg Celcius). Remove Foil and place under broiler until cheese is browned.

This was my first time trying this recipe... next time I'll cook the noodles first. The bottom 2 layers of noodles were well cooked, but the top layer stayed fairly hard. You could also use regular lasagna noodles, but I try to avoid gluten when possible.

Number of Servings: 8

Recipe submitted by SparkPeople user ABRAMWELL.

TAGS:  Poultry |

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