Chicken Caesar Lasagna

After so many fattening, tasty treats this week I'm leaving you with a recipe for a main dish that got happy reviews. Of course it's noodles and cheese so what's not to like, right?

It's called Chicken Caesar Lasagna and adapted from a Better Homes and Gardens recipe but I couldn't actually taste that much of the "Caesar" in there. It was good and easy to put together but if you're trying it for the Caesar angle your efforts might be better spent elsewhere.

Just to warn you.
1 box lasagna noodles (about 15 noodles)
2 bottles light Alfredo sauce
3 tablespoons lemon juice
1/2 teaspoon fresh ground pepper
3 cups cooked chicken breast, diced or shredded
2 tablespoons olive oil
5 ounces chopped frozen spinach, thawed and drained
1/2 cup diced onion
1 red bell pepper, diced
2 carrots, diced
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Cook noodles according to package directions, drain and rinse with cold water; drain again.

In a bowl combine Alfredo sauce, lemon juice, and black pepper. In a skillet saute onion, pepper and carrots in olive oil. Once onions are translucent (five minutes) stir in spinach and cook one minute more. Stir in chicken and spinach mixture into Alfredo sauce.

Lightly grease a 13x9x2-inch baking dish with cooking spray. Add a scoop of sauce mixture to the bottom of the pan and smooth around to coat. Arrange 5 noodles in bottom of dish. Top with one-third chicken mixture then 1/2 cup grated cheese. Repeat layers twice more, using all the extra cheese on the last layer.

Bake uncovered for 30-40 minutes or until heated through and browned on top. Let stand 15 minutes before serving. Makes 12 servings.

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