White Lasagna

This is a great recipe because you prepare it the day before and bake it the next. I often use this when I am taking a meal to someone because they can cook it when it is convenient for them. I used the bone in breasts and cooked them all day in the crockpot then shredded them.

White Lasagna

16 Lasagna Noodles
2 1lb. jars Ragu Alfredo Parmesan Sauce
2 cloves of garlic, minced
1/2 tsp. pepper
1 1/2 lbs. chicken breasts
4 cups shredded mozzerella

Cook noodles and drain. Combine sauce, garlic and pepper, stir to mix well. Spread 3/4 cup sauce in dish, arrange 4 noodles over sauce overlapping slightly. Top noodles with 3/4 cup sauce, 1 cup chicken and 1 cup cheese. Repeat 2 times and top with remaining 4 noodles and 1 cup cheese. Spray foil with PAM and cover. Refrigerate overnight. Remove from fridge and let stand 30 minutes before baking. Bake at 350 covered for 30 minutes, uncover and bake 10 more minutes. Let stand 10 minutes before serving.