Chicken Zucchini Lasagna with Alfredo Sauce

Lasagna doesn’t have to be a diet breaker. Vegetables, chicken and whole-wheat pasta make this a lighter, healthier version!

Chicken Zucchini Lasagna with Alfredo Sauce

Recipe by Chef BinksCourse: DinnerDifficulty: Easy
Servings

4

Servings
Prep time

1

hour 

30

minutes

Ingredients

  • 2 cups roasted red pepper sauce

  • 100% no-boil whole wheat lasagna

  • 2 cups low-fat mozzarella cheese

  • 1/4 cup feta cheese

  • 1/2 cup Kalamata olives

  • 3 chicken breasts, grilled and shredded

  • 1 thinly sliced zucchini

  • 1/2 cup sliced onion

  • 1/4 cup sundried tomato

Directions

  • Preheat oven to 325℉
  • In a medium baking dish, coat the bottom of the pan with a small amount of roasted red pepper sauce.
  • Add noodles, covering the bottom of the pan. Add all chicken, 1/3 mozzarella and 1/3 feta cheese. Add another noodle layer, toping with zucchini, onion, olives, a small amount of sauce and 1/3 cheese. Add the final layer of pasta, topping with remaining sauce, remaining cheese and sundried tomato.
  • Bake for 25-30 minutes. Allow it to set and serve!
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