Decadent Lasagna with Chicken, Spinach, and Artichokes
Ingredients:
- 16 ounces 1 pound lasagna noodles, cooked al dente
- 3 tablespoons unsalted butter
- 1 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups 735g whole milk
- 1 teaspoon kosher salt
- teaspoon black pepper
- 1 cup 100g parmesan cheese, grated
- 3 cups 420g rotisserie chicken, shredded
- pound frozen chopped spinach, thawed and squeezed of excess liquid
- 1 can 15 ounces artichoke hearts, drained and chopped
- 1 container 15 ounces whole milk ricotta cheese
- 4 cups 452g mozzarella cheese, shredded
- Fresh parsley, for garnish
- Grated parmesan, for garnish
Directions:
- Preheat the oven to 375F and grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Cook garlic for 1 minute, add flour, and cook for an additional minute.
- Gradually whisk in milk, adding salt and pepper. Simmer for 2-4 minutes until thickened.
- Stir in parmesan until melted, then add chicken, spinach, and artichokes.
- In the baking dish, layer a thin chicken mixture, noodles, ricotta, chicken mixture again, and mozzarella. Repeat layers, ending with mozzarella.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake for another 5-10 minutes until bubbly. Optionally, broil for 1-2 minutes for extra browning.
- Garnish with parmesan and parsley.
- Prep Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins Servings: 12