Spinach & artichoke chicken lasagna

Name: Spinach & artichoke chicken lasagna
Cuisine: American
Ingredients: 1 box oven ready lasagna noodles; 1/2 sweet onion, chopped; 4 clove chopped garlic; 1 packages frozen chopped spinach, thawed and drained; 1 can artichoke hearts, drained & chopped; 2 cup ricotta cheese; 2 1/2 cup cooked & shredded chicken; 4 cup or about 1 and 1/2 jars of alfredo sauce. This is approximate as I used homemade alfredo sauce, but feel free to use a jarred one if you prefer; 2 tbsp chopped parsley; 2 cup mozzarella cheese

Shari @shariboberry

Middletown, Orange County, New York

Spinach & artichoke chicken lasagna

Shari @shariboberry

Middletown, Orange County, New York

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1 boxoven ready lasagna noodles
1/2sweet onion, chopped
4 clovechopped garlic
1 packagesfrozen chopped spinach, thawed and drained
1 canartichoke hearts, drained & chopped
2 cupricotta cheese
2 1/2 cupcooked & shredded chicken
4 cupor about 1 and 1/2 jars of alfredo sauce. This is approximate as I used homemade alfredo sauce, but feel free to use a jarred one if you prefer
2 tbspchopped parsley
2 cupmozzarella cheese

Cooking Instructions

1

Preheat oven to 350
2

Mix together onions, spinach, garlic, artichokes & ricotta cheese in a bowl. Add cooked chicken and stir until well combined.
3

Put thin layer of sauce on bottom of lasagna pan.
4

Layer noodles, chicken mixture, sauce and mozz cheese. Repeat.
5

Top the last layer of noodles with remaining sauce and mozz cheese.
6

Cover with foil. Cook in oven for 45 min.
7

Remove foil. Top with chopped parsley and put back in oven for another 10 minutes.