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1 package lasagna noodles
2 jars of pre-made alfredo sauce
1 lb ricotta cheese
8 ounces mozzarella cheese
2 bell peppers
1/2 lb boneless chicken
5 cloves garlic, pressed or finely chopped
salt
pepper
Italian seasoning
parmesan cheese
Spray non-stick cooking spray on pan.
Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped. Season to taste with salt and pepper. Cook lasagna as directed on package.
Cut peppers into small pieces. Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
Preheat oven to 350 degrees.
Layer lasagna pan with sauce, pasta, ricotta mixture, and chicken. Top with a layer of pasta, sauce and parmesan cheese.
Bake for 40-50 minutes. Let lasagna settle for a few minutes before serving.
Servings: 8
2 jars of pre-made alfredo sauce
1 lb ricotta cheese
8 ounces mozzarella cheese
2 bell peppers
1/2 lb boneless chicken
5 cloves garlic, pressed or finely chopped
salt
pepper
Italian seasoning
parmesan cheese
Spray non-stick cooking spray on pan.
Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped. Season to taste with salt and pepper. Cook lasagna as directed on package.
Cut peppers into small pieces. Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
Preheat oven to 350 degrees.
Layer lasagna pan with sauce, pasta, ricotta mixture, and chicken. Top with a layer of pasta, sauce and parmesan cheese.
Bake for 40-50 minutes. Let lasagna settle for a few minutes before serving.
Servings: 8