Chicken Artichoke Lasagna

Disclosure: This Chicken Artichoke Lasagna recipe post has been Sponsored by Lunchbox. All opinions are 100% my own.

Impress your family and friends with this uniquely flavored Chicken Artichoke Lasagna recipe made with the new Bertolli® Riserva Asiago Cheese & Artichokes Sauce.

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?

Bertolli Riserva sauces are in a class all their own. They feature imported specialty ingredients that are unique and delicious like asiago cheese and artichokes that can take your favorite recipe to new places.

The new Bertolli Riserva sauces are available at Target. Want a taste? Keep and eye out at your local Target for sampling events. There are four new flavors to choose from.

Bertolli® Riserva Balsamic Vinegar & Caramelized Onions Sauce
Bertolli® Riserva Porcini Mushrooms with Truffle Oil
Bertolli® Riserva Asiago Cheese & Artichokes Sauce
Bertolli® Riserva Marinara with Parmigiano-Reggiano Sauce

Bertolli® Riserva sauces are perfect when you are making recipes that are special like this New York Style Shrimp recipe available from Target.

I bet you figured out I used the new Bertolli® Riserva Asiago Cheese & Artichokes Sauce in my Chicken Artichoke Lasagna recipe, didn’t you? This sauce is so delicious.

The saltiness of Asiago Cheese pairs brilliantly with tender artichokes. The Asiago Cheese & Artichokes Sauce is packed full of chunks of artichoke and the Asiago cheese brightens the sauce.

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
1/2 teaspoon salt
2 – 24-ounce jars Bertolli Riserva Asiago Cheese and Artichokes Sauce
2 1/2 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

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 Bertolli Riserva sauce and shredded chicken.Spread 1/2 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 1/2 to 3/4 cups of the ricotta mixture over the sauce.
Sprinkle about 1/2 cup of the mozzarella cheese over the ricotta cheese layer.
Repeat the layering of ingredients 2-3 times until your baking dish is full.
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.
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 1/4 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.
Serves 8