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Chicken Artichoke Lasagna recipe made with Bertolli® Riserva Asiago

Chicken Artichoke Lasagna



  • 32 ounces ricotta cheese
  • 1 large egg, beaten
  • 1 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 224-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
  • 912 cooked lasagna noodles
  • fresh Parmesan cheese grated
  • 113 ounce can artichoke hearts, drained well and cut into quarters


  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 1/2 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 1/2 to 3/4 cups of the ricotta mixture over the sauce.
  8. Sprinkle about 1/2 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 1/4 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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