Ingredients: |
Ingredients: 1 lb lasagna noodles cooked and cooled, or use nobake noodles
4 Tbsp butter + 1 Tbsp butter
3 cloves garlic, minced
4 Tbsp flour
4 c milk (I use 2 c of 1% and 2 c half and half)
kosher salt
freshly ground pepper
11/4 c freshly grated parmesan
2 c shredded rotisserie chicken
1/2 lb frozen spinach (thawed and squeezed of excess liquid)
1 15 oz can artichoke hearts, drained and chopped
1 15 oz container part skim ricotta
4 c shredded mozzarella
3 oz package sundried tomatoes, chopped
8 oz baby portabellas, sliced
1 large onion sliced think
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Directions: |
Directions:Preheat oven to 350º
In large skillet over medium heat caramelize onions and mushrooms in 1 Tbsp butter. Set aside. Melt 4 Tbsp butter in skillet. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Add milk, salt, and pepper. Simmer until thickened, 2-4 minutes. Add parmesan and stir until creamy, ten add rotisserie chicken, chopped spinach, artichokes, sundries tomatoes, onions, and mushrooms. Stir until combined.
Assemble lasagna: spread a thin layer of chicken mixture in large baking dish and top with noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, sprinkle with a layer of mozzarella. Repeat for 3 lawyers, ending with mozzarella.
Tent with foil and bake 35 minutes. Remove foil and bake until browned and bubbly, approximately 10 minutes more.
Let stand 15 minutes before slicing and serving. |
This recipe for Chicken Spinach Artichoke Lasagna is from