- Nonstick cooking spray
- 16 ounces Classico® Light Creamy Alfredo pasta sauce
- 1 tablespoon drained capers
- 6 no-boil lasagna noodles
- 1/2 (15 ounce) container ricotta cheese
- 6 ounces shredded fontina or mozzarella cheese
- 1 1/2 teaspoons finely shredded lemon peel
- 1/4 cup finely shredded Parmesan cheese
- 1 (9 ounce) package refrigerated or frozen cooked chicken breast strips (thawed, if frozen)
- 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.
- Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
- Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.