Creamy White Chicken Caprese Lasagna
Ingredients:
2 cups cooked, shredded chicken
12 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked chicken, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
4. Place 3 lasagna noodles over the sauce. Spread half of the chicken mixture over the noodles, followed by half of the spinach, half of the cherry tomatoes, and a third of the mozzarella cheese.
5. Repeat the layers: add another 3 lasagna noodles, the remaining chicken mixture, the remaining spinach, the remaining cherry tomatoes, and another third of the mozzarella cheese. Top with 3 more noodles.
6. Pour the remaining Alfredo sauce over the top layer of noodles, then sprinkle with the remaining mozzarella and Parmesan cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.
Serves 6
Nutritional Information (per serving):
Calories: 450
Net Carbs: 30g
Protein: 35g
Fat: 20g
Tips & Variations:
1. For a lighter version, substitute the Alfredo sauce with a homemade white sauce or a low-fat alternative.
2. Add sliced mushrooms or zucchini for extra vegetables and flavor.