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Chicken Lasagna Florentine

H-E-B Showtime, October 2011



Quick and easy

try this

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 well.

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

Coat 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.

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 minutes; cut into squares and serve.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, October 2011

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