Chicken, Spinach & Artichoke Lasagna

If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does: EVERYTHING. This is our go-to dinner for nights when you want something super-comforting, but also need to sneak in some greens, too The cream sauce is perfect.

CHICKEN, SPINACH & ARTICHOKE LASAGNA 

Yields    : 8 Servings

Prep Time : 20 Minutes 

Cook Time : 55 Minutes

Total Time  : 15 Minutes 

INGREDIENTS

• 1 lb. lasagna noodles
• 3 tbsp. butter
• 2 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 3 c. milk (preferably whole or 2%)
• Kosher salt
• Freshly ground black pepper
• 1 c. freshly grated Parmesan
• 2 c. shredded rotisserie chicken
• 1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid
• 1 (15-oz.) can artichoke hearts, drained and chopped
• 2 (15-oz.) containers part-skim ricotta
• 4 c. shredded mozzarella

DIRECTIONS

• Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.
• Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in 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 chicken, spinach, and artichokes and stir until combined.
• Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.
• Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.
• Let cool for 15 minutes before slicing and serving.

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