Chicken Lasagna with Roasted Red Pepper Sauce

By Angela Sellari Jump to Recipe

This satisfying recipe is simple enough to make on a week night, yet an impressive dish to serve to your guests. It’s also a great way to sneak some veggies into the meal.

Ingredients:

• 4 cups finely chopped cooked chicken (I usually purchase a rotisserie chicken from my local supermarket)
• 2 (8oz) containers chive and onion cream cheese (softened)
• 1 (10oz) package frozen chopped spinach, thawed and well drained
• 1 tsp. seasoned pepper
• 3/4 tsp. salt
• Roasted Red Bell Pepper Sauce (recipe below)
• 9 no-boil lasagna noodles
• 2 cups (8oz) shredded Italian five-cheese blend
• 1 (12oz) jar roasted red bell peppers, drained
• 1 (16oz) jar creamy Alfredo sauce
• 1 (3oz) package shredded Parmesan cheese
• 1/2 tsp. red pepper flakes

Instructions:

Step 1: Stir together first 5 ingredients.
Step 2: Layer a lightly greased 11×7 inch baking dish with one-third of roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on a baking sheet.
Step 3: Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake an additional 15 minutes.

Step 4: Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Chicken Lasagna with Roasted Red Pepper Sauce

Angela Sellari

Bake a cozy Chicken Lasagna with Roasted Red Pepper Sauce recipe. Creamy Alfredo, Parmesan, and sweet roasted peppers make a rich, comforting meal.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine italian-american

Servings 6

Calories 579 kcal

Ingredients

  

1x2x3x

• 4 cups finely chopped cooked chicken I usually purchase a rotisserie chicken from my local supermarket
• 2 8 ounces containers chive and onion cream cheese (softened)
• 1 10 ounces package frozen chopped spinach, thawed and well drained
• 1 teaspoon seasoned pepper
• 3/4 teaspoon salt
• Roasted Red Bell Pepper Sauce recipe below
• 9 no-boil lasagna noodles
• 2 cups 8 ounces shredded Italian five-cheese blend

Instructions

 

• 1. Stir together first 5 ingredients. 2. Layer a lightly greased 11×7 inch baking dish with one-third of roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on a baking sheet. 3. Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake an additional 15 minutes.
• Roasted Red Bell Pepper Sauce 1 (12oz) jar roasted red bell peppers, drained 1 (16oz) jar creamy Alfredo sauce 1 (3oz) package shredded Parmesan cheese 1/2 tsp. red pepper flakes
• Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Nutrition

Calories: 579kcalCarbohydrates: 122gProtein: 20gFat: 3gSodium: 1433mgFiber: 6g

Keyword Lasagna

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