My sister Gail prepared this for a family dinner she put on when our children and Bob's niece were visiting here in Florida. She began with a commercial recipe, then turned into a delicious entrée of her very own creation. It easily served 8 of us. The lemon on top is the fillip that makes the dish really special. I think even more lemon would be nice.

WHITE CHICKEN LASAGNA

Preheat oven to 350°
Spray a 2-qt casserole with cooking spray

1 16-oz jar of roasted garlic alfredo sauce
1 T capers, drained
6 no-boil lasagna noodles
8 oz of ricotta cheese
6 oz fontina or mozarella cheese, shredded (1 and 1/2 c)
2 tsp finely shredded lemon peel
1/4 c grated Parmesan cheese
4 chicken breasts

1. Microwave the chicken breasts for 13 minutes. Remove skin and fat. Cut into bite-sized chunks.
2. In a saucepan, combine alfredo sauce and capers. Bring to a boil, stirring occasionally.
3. Spoon 1/3 c of sauce mixture into prepared casserole. Top with 2 lasagna noodles.
4. In a bowl stir together ricotta, 1 c of the fontina cheese, and 1 tsp of the lemon peel.
5. Spoon half of this cheese mixture over the noodles in the casserole. Sprinkle with 2 T Parmesan Cheese.
6. Spread half the chicken on top of the cheese mixture.
7. Top with 2 more noodles, then remaining cheese mixture, and remaining chicken.
8. Then lay the last 2 lasagna noodles on the chicken. Pour the remaining sauce over, and sprinkle with the remaining fontina and Parmesan cheeses.
9. Cover with foil.

Bake for 40 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Sprinkle top with remaining lemon peel.