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“This recipe uses chicken instead of the beef and alfredo sauce instead of the typical red sauce. The cheese lover that I am created this recipe for a pot luck. It was a hit, and has been ever since! I have never seen or tasted a recipe like it, and I have been told it is restaurant quality.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray non-stick cooking spray on pan.
  2. Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
  3. Season to taste with salt and pepper.
  4. Cook lasagne as directed on package.
  5. Cut peppers into small pieces.
  6. Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
  7. Preheat oven to 350°F.
  8. Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
  9. Top with a layer of pasta, sauce and Parmesan cheese.
  10. Bake for 40-50 minutes.
  11. Let lasagne settle for a few minutes before serving.

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