Chicken Spinach Artichoke Lasagna


If you screw spinach-artichoke dip is the uncomparable way to vantage a recipient, you can exclusive estimation what layering it in pasta does: EVERYTHING. This is our go-to dinner for nights when you require something caretaker comforting but also poorness to mouse in few vegetable, too :) The withdraw sauce is perfect.

Chicken Spinach Artichoke Lasagna - food-drink-recipes.com

INGREDIENTS:

  • 1 lb. lasagna noodles
  • 3 tbsp. butter
  • 2 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 3 c. milk (preferably whole or 2%)
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. freshly grated Parmesan
  • 2 c. shredded rotisserie chicken
  • 1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 (15-oz.) can artichoke hearts, drained and chopped
  • 2 (15-oz.) containers part-skim ricotta
  • 4 c. shredded mozzarella

DIRECTIONS:

  1. Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add rotisserie chicken, chopped spinach, and artichokes and stir until combined.
  3. Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.
  4. Tent with foil and bake 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.
  5. Let cool 15 minutes before slicing and serving.


0 Response to "Chicken Spinach Artichoke Lasagna"

Post a Comment