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