Easy, Cheesy Chicken & Potato Lasagna

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups alfredo sauce
• 1 cup petite diced tomato, drained
• 1 cup sun-dried tomato, drained and chopped
• 1/2 cup red bell pepper, diced
• 1 bunch green onion, parts only, chopped
• 2 garlic cloves, minced
• 3/4 cup water
• 1 1/2 teaspoons italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 lbs ground chicken
• 1 (16 ounce) package lasagna noodles
• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 3 tablespoons butter
• 1/4 cup sour cream
• 1 cup mozzarella cheese, grated
• 1 cup swiss cheese, grated
• 2 cups cheddar cheese, grated
• 8 ounces goat cheese

Recipe

• 1 for the sauce: in a large stockpot, combine the alfredo sauce, diced tomatoes, sun-dried tomatoes, bell pepper, onion, garlic, water, italian seasoning, salt and pepper. bring to a boil, then reduce heat, cover and simmer for 1 hour.
• 2 crumble the ground chicken in a saucepan. cook until no pink remains. add the chicken to the stockpot. simmer for another 15 minutes.
• 3 meanwhile, cook the lasagna noodles according to package directions. drain and set aside.
• 4 cook the mashed potatoes according to package directions. stir in butter and sour cream.
• 5 heat oven to 350 degrees.
• 6 to assemble, place a thin layer of sauce in the bottom of a 9x13" baking pan. layer 1/3 of each, noodles, potatoes, mozarella, swiss and cheddar cheeses. crumble small pieces of goat cheese and dot over other cheeses. add another layer of sauce. repeat layers 2 more times, ending with cheeses. bake for 35 to 40 minutes or until cheese is melted and bubbly.