White Lasagna with Roasted Garlic Alfredo Sauce

Preheat oven to 350°.

Season chicken breast with salt and pepper. In a large skillet add oil then brown chicken breast over medium high heat.

Remove from heat. Drain excess oil from Rao’s Homemade® Roasted Peppers with Golden Raisins and Pine Nuts and add to the skillet. Add 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 (9×13), 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 with noodles.

Top with mozzarella and Rao’s Homemade® Roasted Garlic Alfredo Sauce

Bake uncovered 50 to 60 minutes until top is golden brown and bubbly.