Chicken Lasagna Florentine

Prep Time:
25 minutes
Cook Time:
45 minutes
8 servings

H-E-B Showtime, October 2011


9dried lasagna noodles, regular or whole wheat,

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

2Tbsp.fresh-squeezed lemon juice,

1/2tsp.cracked black pepper,

1rotisserie chicken or 3 c. chopped, cooked chicken,

9 - 10oz.fresh spinach,

1jarH-E-B Red Pepper Tapenade,

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


1Preheat oven to 350°F. Cook noodles according to package directions. Rinse and drain well.

2In the meantime, combine Alfredo sauce, lemon juice and cracked black pepper in a large bowl. Add chicken, spinach and red pepper tapenade.

3Coat a 9x13-inch baking dish with non-stick spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover dish with foil.

4Bake 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 minutes; cut into squares and serve.

Nutritional Information

No Nutritional Information Available

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