Skinny Lasagna Alfredo, Amazingly Decadent!Report Violation
9 dried whole wheat or whole grain lasagna noodles
2 (10 ounce) containers Buitoni Light Alfredo Sauce, see shopping tip
3 tablespoons lemon juice
½ teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
½ cup Sargento reduced-fat 4 cheese Italian blend or reduced-fat mozzarella, shredded
1. Preheat oven to 325 degrees. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a large bowl, combine both packages of Alfredo sauce, lemon juice and black pepper. Stir in chicken, spinach and red peppers.
2. Lightly coat a 12 or 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 cooked noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover with foil and bake for 45 minutes.
3. Uncover; sprinkle with cheese. Bake, uncovered for 10 minutes more or until cheese is melted. Let stand 15 minutes before serving.
4. This casserole freezes great.
Makes 9 servings
Shopping tip-Use Buitoni Light Alfredo Sauce, if possible. It comes in a 10 ounce container and can be found in most supermarkets in the refrigerator section where fresh pasta and sauces are displayed. If you can’t find it, there are several brands of jarred light Alfredo sauce in the pasta aisle. They come in a larger, 15 ounce jar, so you’ll need to buy 2 and save the extra for another use.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 7
SKINNY FACTS: for 1 serving
290 calories, 9.5g fat, 24g protein, 26g carbs, 3g fiber, 503mg sodium, 3g sugar
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