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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spinach Artichoke Lasagna Recipe

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This recipe for Spinach Artichoke Lasagna is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lasagna noodles
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. all-purpose flour
3 cups skim milk
kosher salt
black pepper
1 cup parmesan
2 cups shredded rotisserie chicken
1/2 lb frozen chopped spinach, defrosted and drained
1 15oz. can artichoke hearts, chopped
2 pints skim ricotta
4 cups shredded mozzerella
Directions:
Directions:
1- Preheat oven to 350º. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan 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 whisk until golden brown, about 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 shredded chicken, spinach and artichokes and stir until combined.
3- Assemble the lasagna: In a large baking dish, spread a thin layer of the sauce mixture. Top with a layer of lasagna noodles, slightly overlapping each followed by a layer of ricotta, chicken mixture and mozzarella. Repeat for 3 layers ending with mozzarella.
4- Cover with foil and bake about 35 minutes. Then uncover and broil for 2 minutes until cheese is golden.
5- Let cool for 10 minutes before slicing and serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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