Our zesty lemon-chicken lasagna is a fresh, fabulous take on the Italian classic — and you can make it ahead.

• Nonstick cooking spray
• 1 16-ounce jar roasted garlic Alfredo Sauce
• 1 Tablespoon drained capers
• 6 no-boil lasagna noodles
• ½ of a 15-ounce container ricotta cheese
• 6 ounces fontina cheese or mozarella shredded (1½ cups)
• 1½ teaspoon finely shredded lemon peel
• ¼ cup finely shredded Parmesan cheese
• 1 9-ounce package refrigerated or frozen cooked chicken breast strips (thawed, if frozen)

1. Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside.
2. In a saucepan combine Alfredo Sauce and capers. Bring to boiling over medium heat, stirring occasionally.
3. Spoon ⅓ cup of sauce mixture into prepared dish. Top with 2 lasagna noodles.
4. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel.
5. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
6. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.
7. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.

Makes 6 servings.