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Chicken Florentine Lasagna with Alfredo Sauce

Yield: 24 servings | Serving Size: 10 ounces

Chicken Florentine Lasagna recipe

Ingredients

  • 1 (4-pound) pouch | Land O Lakes® Alfredo Sauce
  • 2 pounds | Frozen cooked diced chicken
  • 30 ounces (about 3 1/2 cups) | Canned diced tomatoes
  • 8 ounces | Frozen chopped spinach, thawed, squeezed dry
  • 4 ounces (1/2 cup) | Water
  • 2 ounces (about 1/2 cup) | Dry Ranch seasoning
  • 1 1/2 teaspoons | Cayenne
  • 1 1/2 teaspoons | Garlic powder
  • 1 1/2 teaspoons | Dried oregano
  • 1 pound | Lasagna noodles, uncooked
  • 30 ounces (7 1/2 cups) | Shredded mozzarella cheese

Preparation

STEP 1

Combine all ingredients except lasagna noodles and mozzarella cheese in mixer fitted with paddle attachment; beat until ingredients are evenly distributed.

STEP 2

Layer noodles, sauce mixture and mozzarella in 2-inch full hotel pan; repeat twice to make three layers total.

STEP 3

Cover; bake in 375°F oven 45 minutes or until internal temperature reaches 165°F. Uncover; continue baking 15 minutes or until cheese is golden brown.

STEP 4

Cut into portions to serve immediately.


Nutritional Information

  • Serving Size10 ounces
  • Calories390 calories
  • Fat 21 grams
  • Sat. Fat 12 grams
  • Trans Fat 0 grams
  • Cholesterol 84 milligrams
  • Sodium 1030 milligrams
  • Carbohydrates 22 grams
  • Dietary Fiber 1 grams
  • Sugars 4 grams
  • Protein 25 grams
  • Vitamin A 1411 IU
  • Vitamin C 5 milligrams
  • Calcium 427 milligrams
  • Iron 1 milligrams

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