Tonight's dinner was Cheesy Chicken Artichoke Lasagna I found the recipe on pinterest, but then as I was putting it together I started doing things a little different. Its a little labor intensive, but you can do all the prep during the day so that when dinner time rolls around, you just pop the pan in the oven. The result was really yummy....my two year old just about cleared her plate!!
Ingredients:
2 cups shredded cooked chicken breasts (you could also use leftover chicken from a roasting chicken)
1 can 14 oz artichoke hearts, drained and chopped
8 oz shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup drained oil packed sun dried tomatoes, chopped
1 pkg cream cheese softened
2 1/2 cups milk, divided
zest from 1 lemon
2 TBSP butter
2 TBSP flour
1/2 cup ricotta cheese
1 pkg frozen spinach, thawed and drained
salt and pepper
1 tsp minced garlic
4 TBSP dried basil
12 lasagna noodles cooked
Combine chicken, artichokes, 1 cup mozzarella cheese, parmesan and tomatoes. Beat cream cheese, 1/2 cup milk and lemon zest with mixer until well blended. Stir in 2 TBSP basil and mix with the chicken mixture.
In a pan melt the butter and then add the flour to make a rue. Add the rest of the milk and cooked over medium low heat until thickened. Add salt and pepper to taste. Add in the ricotta cheese and the spinach.
Pour some of the spinach mixture on the bottom of a 13x9 pan. Put a layer of noodles on top, then do a layer of the chicken mixture. Continue layering until you have used all of your noodles. Pour the remaining spinach mixture on top of your last noodle layer. Spinkle mozzarella cheese and the rest of the basil on top. Baked covered at 350 for 30 minutes, then remove the covering and bake another 15 minutes until cheese is browned. Let stand for 5 minutes then cut and enjoy!!
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