Lemon Chicken Lasagna

Lemon Chicken Lasagna

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"To make this pasta meal even faster, omit heating the pasta sauce and just add 10 minutes to the baking time."
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1 h 20 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine Classico(R) Light Creamy Alfredo pasta sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of Classico(R) Light Creamy Alfredo pasta sauce into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining pasta sauce over chicken layer.
  2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
  3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.