This is such a yummy recipe. Found it in a magazine a few years ago. I passed it on to some friends and they loved it, too! And I made homemade light Alfredo sauce from my friend Kathy's cooking blog. Turned out great!
Chicken Caesar Lasagna
9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light Alfredo sauce (or homemade)
3 tablespoons lemon juice
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese
1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45-55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.
268 cal, 10 g fat, 2 g fiber, 6 pts
Personally, I say use the homemade Alfredo sauce and sprinkle extra cheese on. Increasing the points per serving by 2 is worth it and still reasonable for dinner.