Creamy, cheese chicken caesar lasagna with fresh basil and tomatoes! This dish is a no-fuss instant family favorite!!
9 whole wheat or regular lasagna noodles
2-3 boneless skinless chicken breasts, pounded to even thickness
salt and pepper to taste
2 teaspoons Italian seasoning
2 cups homemade or store-bought alfredo sauce
2 cups creamy caesar salad dressing
1 jar roasted red bell peppers, drained and roughly chopped
1 cup shredded parmesan or Italian-blend cheese
optional: fresh basil, 1 cup quartered cherry tomatoes
Preheat oven to 350 and lightly grease a 9×13 inch casserole dish. In a medium bowl stir together alfredo sauce and caesar dressing. Set aside.
Cook the lasagna noodles al dente according to package instructions. (Do not over-cook, they will continue cooking slightly later in the oven) Drain and set aside.
While the noodles are boiling, prepare the chicken. Season chicken breasts on both sides with salt, pepper, and Italian seasoning. Cook chicken in a pan or skillet over medium heat 3-5 minutes on each side until cooked through, transfer to a cutting board and chop into 1/2-inch chunks.
Lay three lasagna noodles side-by-side in the bottom of your prepared baking dish. Spread 1/3 of the sauce mixture on top, sprinkle with 1/3 of the chicken pieces, 1/2 of the red peppers, and sprinkle with 1/3 of the cheese.
Repeat layers. (3 noodles, 1/3 of sauce, 1/3 of chicken, remaining red peppers, 1/3 of cheese). Finish layering your final 3 noodles, remaining sauce, remaining chicken, and remaining cheese.
Bake for 15-20 minutes until cheese is melty and sauce is heated through all layers. Top with fresh basil and tomatoes if desired and serve.