Easy, Cheesy Chicken & Potato Lasagna

• alfredo sauce2 cups
• petite diced tomato, drained1 cup
• sun-dried tomato, drained and chopped↗1 cup
• red bell pepper, diced↗1⁄2 cup
• green onion, white parts only, chopped↗1 bunch
• garlic cloves, minced↗2
• water↗3⁄4 cup
• italian seasoning↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• ground chicken↗2 lbs
• lasagna noodles↗1 (16 ounce) package
• Simply Potatoes Traditional Mashed Potatoes1 (24 ounce) package
• butter↗3 tablespoons
• sour cream↗1⁄4 cup
• cup mozzarella cheese, grated↗1
• cup swiss cheese, grated↗1
• cups white cheddar cheese, grated↗2
• ounces goat cheese↗8

Step-by-step instructions

1. 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. 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. 3

   Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside.

4. 4

   Cook the mashed potatoes according to package directions. Stir in butter and sour cream.

5. 5

   Heat oven to 350 degrees.

6. 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.