Lasagna: Chicken Spinach Artichoke
Source: Found on Pinterest
Perfect comfort food
Ingredients
- 3 Tbls. + 1-1/2 t. butter
- 2-3 cloves garlic, minced
- 3 Tbls + 1-1/2 t. unbleached white all-purpose flour
- 3-1/2 c. milk
- 1 t. chicken bouillon base (Better than Bouillon)
- kosher salt and course black pepper, to taste
- 1 c. grated Parmesan cheese
- 12 lasagna noodles
- 2-1/2 c. shredded chicken, pre-cooked
- ¼ - ½ t. red pepper flakes, optional
- 10 oz. box frozen chopped spinach, defrosted and drained
- 15 oz. jar marinated artichoke hearts, drained and chopped
- 2 pints low-fat or skim ricotta cheese
- 4 c. shredded mozzarella cheese
Instructions
In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant (1 minute), then add flour and whisk until golden brown (1 minute). Pour in milk and bouillon; season with salt and pepper. Bring to a simmer and let thicken (about 5 minutes).
Add Parmesan cheese and stir with a wire whisk until creamy.
Add shredded chicken, spinach and artichokes and stir until combined. If desired, add some red pepper flakes to your liking. Set aside until ready to assemble.
In a large pot of salted boiling water, cook lasagna noodles until al dente (don’t overcook). Drain and lay each noodle on a flat surface to cool a bit.
Assemble: In a large 9 x 13 baking pan, spread a thin layer of the sauce mixture. Top with 4 lasagna noodles (slightly over lapping each other). Carefully spread a layer of ricotta cheese on top of noodle layer, 1/3 of the chicken mixture and a layer of mozzarella. Repeat 2 more times for a total of 3 layers Do not add last layer of mozzarella).
Cover with foil and bake until warm and bubbly, about 35 minutes. Remove foil, add last layer of mozzarella cheese and continue baking until the cheese is melted and a bit golden.
Let cool 10 minutes before slicing.
NOTE: Can assemble ahead of time and bake later. Just increase baking time accordingly