Chicken Artichoke Lasagna

Impress your family and friends with this uniquely flavored Chicken Artichoke Lasagna recipe. Perfect for everyday or special occasions.

Do you like to dazzle friends and family with extraordinarily delicious meals? Or are you one of those cooks who is always tweaking your favorite recipes until you get it just right? Lasagna is so good and can be made in so many different ways. Like my Crock Pot Vegetable Lasagna, or Meatball Ravioli Lasagna.

Butternut Squash and Sausage Stuffed Shells is another favorite Italian meal I love to make in the fall.

This Chicken Artichoke Lasagna recipe is packed full of flavor from the Asiago Cheese & Artichokes Sauce to the artichoke hearts that dot the top.

How to make Chicken Artichoke Lasagna

Ingredients

• 32 ounces ricotta cheese
• 1 large egg, beaten
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt
• 2 - 24-ounce jars Bertolli Riserva Asiago Cheese and Artichokes Sauce
• 2 ½ cups cooked shredded chicken meat
• 1.5 pounds whole Mozzarella cheese block diced
• 9-12 cooked lasagna noodles
• fresh Parmesan cheese grated
• 1 - 13 ounce can artichoke hearts, drained well and cut into quarters

Directions

1. Preheat oven to 375.
2. In a large bowl mix the ricotta cheese, egg, pepper, parsley and salt.
3. Cover and refrigerate until needed.
4. In a sauce pan heat the Bertolli Riserva sauce and shredded chicken.Spread ½ a cup of the chicken and sauce on the bottom of a baking pan.
5. Place 3 to 4 cooked lasagna noodles per layer, overlapping slightly if needed on top of the sauce in the bottom of the baking dish.
6. Spoon a layer of chicken and sauce over the noodles.
7. Spoon ½ to ¾ cups of the ricotta mixture over the sauce.
8. Sprinkle about ½ cup of the mozzarella cheese over the ricotta cheese layer.
9. Repeat the layering of ingredients 2-3 times until your baking dish is full.
10. Pay attention the amount of the ingredients you have as you create the layers making sure to reserve enough ricotta and mozzarella cheese for a final layer.
11. For the final layer spread sauce and chicken over the noodles.
12. Spread the remaining ricotta cheese over the sauce.
13. Dot the ricotta cheese mixture with the artichoke hearts.
14. Sprinkle the remaining mozzarella cheese over the artichoke.
15. Sprinkle the top with about ¼ cup grated Parmesan cheese.
16. Cover the tray with aluminum foil and bake in the preheated oven 60 minutes or until bubbling and the cheese has melted.
17. Serves 8

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Chicken Artichoke Lasagna

Arlene Mobley - Flour On My Face

Impress your family and friends with this uniquely flavored Chicken Artichoke Lasagna recipe.

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Dish

Cuisine Italian

Servings 8 servings

Calories 689 kcal

Ingredients  

1x2x3x

• ▢ 32 ounces ricotta cheese
• ▢ 1 large egg (beaten)
• ▢ 1 teaspoon black pepper
• ▢ 2 tablespoons chopped fresh parsley
• ▢ ½ teaspoon salt
• ▢ 48 ounce Bertolli Riserva Asiago Cheese and Artichokes Sauce (2 jars)
• ▢ 2 ½ cups cooked shredded chicken meat
• ▢ 1.5 pounds whole Mozzarella cheese block (diced)
• ▢ 1 lb. cooked lasagna noodles
• ▢ ¼ cup Fresh Parmesan cheese grated
• ▢ 13 ounce artichoke hearts (drained well and cut into quarters)

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Instructions 

• Preheat oven to 375.
• In a large bowl mix the ricotta cheese, egg, pepper, parsley and salt.
• Cover and refrigerate until needed.
• In a sauce pan heat the sauce and shredded chicken. Spread ½ a cup of the chicken and sauce on the bottom of a baking pan.
• Place 3 to 4 cooked lasagna noodles per layer, overlapping slightly if needed on top of the sauce in the bottom of the baking dish.
• Spoon a layer of chicken and sauce over the noodles.
• Spoon ½ to ¾ cups of the ricotta mixture over the sauce.
• Sprinkle about ½ cup of the mozzarella cheese over the ricotta cheese layer.
• Repeat the layering of ingredients 2-3 times until your baking dish is full.
• For the final layer spread sauce and chicken over the noodles.
• Spread the remaining ricotta cheese over the sauce.
• Dot the ricotta cheese mixture with the artichoke hearts.
• Sprinkle the remaining mozzarella cheese over the artichoke.
• Sprinkle the top with about ¼ cup grated Parmesan cheese.
• Cover the tray with aluminum foil and bake in the preheated oven 60 minutes or until bubbling and the cheese has melted.

Nutrition

Serving: 1ServingCalories: 689kcalCarbohydrates: 34gProtein: 50gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 183mgSodium: 1843mgPotassium: 834mgFiber: 4gSugar: 8gVitamin A: 1978IUVitamin C: 13mgCalcium: 740mgIron: 4mg

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