Chicken Alfredo Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 285.6
  • Total Fat: 12.4 g
  • Cholesterol: 54.5 mg
  • Sodium: 637.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.4 g

View full nutritional breakdown of Chicken Alfredo Lasagna calories by ingredient

Number of Servings: 12


    10 uncooked lasagna noodles (I use Dreamfields)
    1 jar (16 oz.) Cheesy Ragu Light Parmesan Alfredo
    .25 Cup milk
    1.5 tsp. Italian Seasoning (I use 1/2 oregano, 1/2 basil)
    3 C. Shredded chicken (cooked; simmer in a little chicken broth and shred while warm, not hot)
    2 C. shredded part-skim mozzarella cheese
    2 C. shredded 6-cheese italian cheese
    4 oz. crumbled Feta cheese
    1 can artichoke hearts, drained and chopped
    1 red or yellow pepper diced
    1 small onion, chopped
    1 tsp. chopped garlic
    4 C. packed fresh baby spinach leaves


Preheat oven to 375 degreese.

Cook noodles according to package directions; drain and set aside.
In medium bowl, whisk together alfredo sauce, milk, and italian seasoning until blended.
In large bowl, combine chicken, cheeses, artichoke hearts, peppers, onion and garlic.

To assemble lasagna:
Spread 2/3 C. sauce over bottom of 9x13 pan.
Top with half of noodles, overlapping to fit.
Layer 1/2 the spinach over noodles; top with 1/2 the chicken mixture.
Repeat layers, starting with half of the remaining sauce.
After layering, pour remaining sauce over top.

Cover with aluminum foil and bake 45 min.
Remove foil and bake uncovered 10-15 min. or until bubbly.
Remove from oven; let stand 15 min. before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user STACEY1840.