BBQ Chicken Lasagna
- Servings: 12
- Prep: 30
- Cook Time: 60
You can substitute cooked pulled pork for the chicken.
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INGREDIENTS:
| 1 tsp. | oil |
| 1 | red onion, thinly sliced |
| 4 | garlic cloves, minced |
| 3 cups | cooked rotisserie chicken meat, shredded |
| 1/2 cup | barbecue sauce |
| 1 pkg. | (15 oz.) ricotta cheese |
| 1 | egg, beaten |
| 1 pkg. | frozen corn |
| 3/4 | fresh cilantro leaves, chopped, divided |
| 1 jar | (16 oz.) Alfredo sauce |
| 1 pkg. | (8 oz.) shredded Cheddar cheese |
| 1 pkg. | San Giorgio® Lasagna |
DIRECTIONS:
- Preheat oven to 400°F. Cook pasta as directed on package; drain. Meanwhile, heat oil in large skillet on medium heat.
- Add onions and garlic; cook and stir 4 to 5 minutes or until crisp-tender. Stir in chicken and barbecue sauce. Remove pan from heat. Combine ricotta, egg, corn and 1/4 cup cilantro in medium bowl. Place 4 noodles on bottom of greased 13×9-inch baking dish, overlapping the edges.
- Cover with 1/3 cup Alfredo, 1/3 of the chicken mixture, 1 cup ricotta mixture and 1/2 cup shredded cheese. Repeat layers of noodles, sauce, chicken and cheeses twice, making sure to press down for even layers. (Reserve remaining shredded cheese). Top with remaining 4 noodles and sauce.
- Cover tightly with foil. Bake 40 minutes. Remove foil. Top with remaining shredded cheese. Bake, uncovered, 15 to 20 minutes or until cheese is bubbly and edges begin to brown.
- Top with remaining cilantro before serving.
