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1 package lasagna noodles

1 lb. fresh spinach

2 lb. diced chicken breast

1 TBSP olive oil

1 pint ricotta cheese

4 cups shredded mozzarella cheese

1 jar Rao’s Roasted Garlic Alfredo Sauce

1 jar Rao’s Roasted Peppers with Raisins & Pine Nuts

2 TBSP all-purpose white flour

1/4 tsp salt

1/4 tsp fresh ground pepper

 

  1. Preheat oven to 350° degrees.
  2. Season chicken breast with salt and pepper. In a large skillet add oil then brown chicken breast over medium-high heat.
  3. Remove from heat and add sliced Rao’s Homemade® Roasted Peppers with Golden Raisins and Pine Nuts, 1 jar of Rao’s Homemade® Roasted Garlic Alfredo Sauce and all-purpose flour.
  4. In a large mixing bowl, combine ricotta, and chopped spinach.
  5. In a deep baking dish, place one layer of lasagna noodles with edges overlapping. Spread a layer of chicken and Alfredo mixture, and cover with mozzarella.
  6. Add another layer of noodles.
  7. Add a layer of spinach and ricotta mixture. Cover with mozzarella.
  8. Continue to add alternating layers of chicken-Alfredo mixture and spinach-ricotta mixture.
  9. Top with mozzarella and Rao’s Homemade® Roasted Garlic Alfredo Sauce
  10. Bake uncovered for 50 to 60 minutes until the top is golden brown and bubbly.