Chicken Caesar Lasagna

I became a huge fan of chicken lasagna after I came up with this recipe. Not only is it extremely delicious, but it can be put together in a few short minutes anytime of the day and be ready to put in the oven an hour before you want to eat it. For that reason, I have used it twice to host recently. I could make it in the morning, put it in the fridge for the day, and spend time visiting with my guests while it cooked later on. No fuss hosting is the best hosting!

Also, get yourself a husband who picks the chicken apart for you and that makes this recipe all the easier! We like to buy whole chicken or turkey when it is on sale and then put it in our freezer. Then I will pull it out when I am in the mood for a roast, and roast the bird. I keep the leftovers in the freezer for many different casseroles or meals. When you stretch a bird between 2-4 meals it becomes very economical.

This dish has lots of flavour. Some chicken lasagnas can be quite bland, but with this one, you will not be disappointed.

Start by mixing together the Alfredo sauce, lemon juice, Caesar dressing and pepper. I prefer the Classico Four Cheese Alfredo sauce, but choose whatever kind you like or make your own!

After you have that mixed, add the chopped red peppers, chopped rotisserie chicken, and spinach to the sauce, and mix it all together.

Grease a 9 by 13 pan. Lay three oven ready lasagna noodles down. Spoon 1/3 of the sauce onto the noodles. Then top with 1/3 of the cheese mixture. I like to use a Tex Mex shredded cheese mixture for this casserole, but again, there is some flexibility there. However, I would recommend a mixture of cheeses. Repeat these steps twice. Lastly, sprinkle the top with Parmesan cheese and a bit more pepper.

Cover the pan with foil and bake for 45 min at 375F.

Uncover and bake for another 5 min. Take out of the oven and let rest for 10-15 minutes.

This lasagna is a pretty dish with its green spinach and red peppers. Serve it with your choice of salad!