• 1 package no boil lasagna noodles
  • 1 lb. fresh baby spinach
  • 2 lb. boneless skinless chicken breast, diced
  • 1 tbsp. olive oil
  • 1 pint ricotta cheese
  • 4 cups shredded mozzarella
  • One 15oz. jar Rao’s Homemade® Roasted Garlic Alfredo Sauce
  • One  12oz. jar of Rao’s Homemade® Roasted Peppers with Pine Nuts, sliced
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground black pepper


  • Preheat oven to 350° degrees.
  • Season chicken breast with salt and pepper. In a large skillet add oil then brown chicken breast over medium high heat.
  • Remove from heat and add sliced Rao’s Homemade® Roasted Peppers with Pine Nuts, 1 jar of Rao’s Homemade® Roasted Garlic Alfredo Sauce and all-purpose flour.
  • In a large mixing bowl, combine ricotta, and chopped spinach.
  • In a deep baking dish, place one layer of lasagna noodles with edges overlapping. Spread a layer of chicken and alfredo mixture, and cover with mozzarella.
  • Add another layer of noodles.
  • Add a layer of spinach and ricotta mixture. Cover with mozzarella.
  • Continue to add alternating layers of chicken-alfredo mixture and spinach-ricotta mixture.
  • Top with mozzarella and Rao’s Homemade® Roasted Garlic Alfredo Sauce.
  • Bake uncovered 50 to 60 minutes until top is golden brown and bubbly.


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