Chicken Caesar Lasagna

I found this recipe in a magazine a few years ago and it has become one of our family's favorites! I like to make it for special occasions - we've had it on several different holidays like Easter, Christmas, and Valentine's Day but I've even taken it to church potlucks. I originally posted it on my healthier blog (I'm not really writing there anymore) a few years ago, but I think you deserve to have it right here! You can make it a healthier dish by using light Alfredo sauce, less cheese, and whole wheat or whole grain noodles.

I prefer to use my friend Kathy's recipe for easy homemade light Alfredo sauce. So good!

Chicken Caesar Lasagna

9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light Alfredo sauce (or homemade)
3 tablespoons lemon juice
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
1+ cup shredded Italian blend cheese (more if you like)

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Sprinkle 1/3 of the cheese over mixture. Repeat layers twice, topping with remaining cheese. Cover; bake for 45-55 minutes or until heated through. Uncover. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

Have you ever made a chicken lasagna? Do let me know what you think if you try this!

This post linked to:
 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Chic & Crafty at The Frugal Girls
 ~ Fusion Fridays at Jane Deere

Have a terrific day friends!