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.” - by Classico

Ingredients

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® Light Creamy Alfredo pasta sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of Classico® 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.