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Chicken Lasagna Florentine
Prep Time:
25 minutes
Cook Time:
45 minutes
8 servings

9 dried lasagna noodles, regular or whole wheat

2 1/2 c. prepared Alfredo sauce, regular or light

2 Tbsp. fresh-squeezed lemon juice

1/2 tsp. cracked black pepper

1 rotisserie chicken or 3 c. chopped, cooked chicken

9 - 10 oz. fresh spinach

1 jar H-E-B Red Pepper Tapenade

1 c. shredded H-E-B Italian Blend Cheese


Preheat oven to 350°F. Cook noodles according to package directions. Rinse and drain w
In the meantime, combine Alfredo sauce, lemon juice and cracked black pepper in a large bo
wl. Add chicken, spinach and red pepper tapenade.
Coat a 9x13-inch baking dish with non-stick spray. Arrange 3 noodles in bottom of dish. To
p with one-third chicken mixture. Repeat layers twice. Cover dish with foil.
Bake casserole 40 minutes or until hot. Discard foil; sprinkle cheese over top. Return to
oven and bake 5 more minutes or until cheese melts and browns lightly. Let stand 10 minute
s; cut into squares and serve.

Nutritional Information

No Nutritional Information Available


H-E-B Showtime, October 2011