1. Cook onion and garlic in butter until soft, add chicken and red peppers. 2. Stir in 2 T. parsley and the Alfredo sauce; heat to boiling, stirring occasionally; reduce heat. 3. Simmer uncovered about 20 minutes. 4. Heat oven to 350. 5. Cook and drain lasagna noodles. 6. While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, oregano and remaining 1 T. parsley. 7. Spread half the chicken mixture in ungreased 9 x 13 pan. 8. Top with 4 noodles. 9. Spread half of the cheese mixture over noodles. 10. Sprinkle with1 cup mozzerella cheese. 11. Repeat layers, ending with mozzarella cheese. 12. Sprinkle with remaining parmesan cheese. 13. Cover and bake 30 minutes. 14. Uncover and bake 15 minutes longer or until hot and bubbly. 15. Let stand 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
