Ingredients
9-10 lasagna noodles
2 Tablespoons olive oil
1/4 cup diced onion
4 cloves garlic, minced or pressed
1 pound skinless, boneless chicken breasts, cut into cubes
1 teaspoon Italian seasoning
salt and pepper
2 (14 oz.) cans artichoke hearts, well-drained
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided (I used a mix of mozzarella and provolone)
1 beaten egg
1/2 tablespoon dried parsley flakes
3 cups fresh spinach leaves, stems removed
Sauce:
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk
dash of nutmeg
1/2 cup grated Parmesan cheese
salt and pepper
Directions
1. If using dried lasagna noodles, prepare them according to package directions and set aside.
2. In a large skillet heat the olive oil over medium heat. Add onion, garlic, chicken, Italian seasoning and season with salt and pepper.
3. Cook stirring occasionally until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2-3 minutes. Remove from heat and allow to cool.
4. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg, and parsley.
5. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture---it will be thick.
Make the Sauce:
6. In a large, heavy duty saucepan, melt the butter over medium-low heat. Whisk in flour and cook about 3 minutes, whisking often. Slowly whisk in milk. Turn heat up and bring to a simmer.
7. Maintain a simmer for about 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
Assemble the Lasagna:
8. Preheat oven to 375 degrees F. Butter a 9x13 inch baking dish.
9. Add a very thin layer of sauce over bottom of pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge, then top with 1/3 of the chicken artichoke mixture followed by 1/3 of the sauce.
10. Cover the filling with another layer of noodles followed with the remaining ricotta mixture, 1/3 of the chicken and 1/3 of the sauce.
11. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.
12. Bake 45-50 minutes until bubbly and hot in the middle. If the top starts to get too brown, tent with aluminum foil. Allow to set 10 minutes before cutting into squares and serving.
Adapted from Cinnamon Spice and Everything Nice
Printed from mybiscuitsareburning.blogspot.com