Chicken Lasagna Florentine
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.
No Nutritional Information Available
H-E-B Showtime, October 2011