I’m know I’ve been a bit lax on my recipe round up series but lately I’ve been cooking big meals and we’ve been eating off of the leftovers for quite some time. It’s been kind of nice to be able to kick back most evenings and heat up leftovers, but I was so glad to get my cooking juices flowing again with this Chicken Caesar Lasagna.
I came across this recipe in the Better Homes and Garden Skinny One-Pan Recipes magazine. When I see a lasagna recipe, I automatically assume that it will be a very involved, time consuming undertaking but as I read through the recipe I realized that it was actually quite easy and simple to throw together. It is really good and I especially appreciate it’s simplicity. I loved this spin-off of the classic meat and marinara sauce lasagna that you usually see! If you’re feeling a bit adventurous I’d recommend you give this a try!
Chicken Caesar Lasagna
- 9 oven ready lasagna noodles
- 20 oz Alfredo pasta sauce
- 3 tbsp lemon juice
- 1/2 tsp ground black pepper
- 3 cups chopped cooked chicken breast
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry
- 1 cup roasted red bell pepper, chopped
- 3/4 cup shredded Italian-blend cheeses
Preheat oven to 425° F.
Cut bell pepper in half and seed. I decided to throw in a green bell pepper for some more color and flavor. Sprinkle with chopped garlic and drizzle with olive oil. Roast pepper for 15 minutes.
Reduce heat to 325° F.
Meanwhile, in a large bowl combine the alfredo sauce, lemon juice and black pepper.
Stir in the next three ingredients.
Bake, covered, 50 minutes. Sprinkle with cheese and cook 5 more minutes or until cheese is melted.
Let stand 15 minutes before serving. Enjoy!