We enjoyed this one at the September 2016 Butterfly Experience in Johnson Creek, WI. Several asked for the recipe – here ya go!
- 16 lasagna noodles (I used GF)
- 2 – 1# jars creamy pasta sauce
- 2 cloves garlic, minced
- 1/2 tsp pepper
- 1.5# boneless, skinless chicken breast, cooked and shredded
- 1# mozzarella cheese, shredded
Cook lasagna noodles per package directions (or buy the ready to go kind, like I did)
Combine sauce, garlic, and pepper in large bowl; mix well.
Coat 13×9 baking dish with cooking oil or spray
Spread 3/4 cup sauce in dish, arrange 4 lasagna noodles over sauce, another 3/4 cup sauce, 1 cup chicken and 1 cup mozzarella. Repeat twice more.
Cover with aluminum foil and refrigerate overnight
Let lasagna stand at room temperature 30 minutes before baking. Preheat oven to 350 degrees F. Bake, covered, 30 minutes. Uncover and bake 15 minutes more or until sauce is bubbly and edges are lightly browned. Let stand 10 minutes before serving.