Tuesday, November 25, 2014

Spinach Artichoke Lasagna

12 strips of lasagna noodles, cooked half way
1 can artichoke hearts, quartered 
1 bag fresh spinach, sautéed and drained or frozen thawed and drained   
1 jar Alfredo sauce or can make homemade. 
1 pound chicken diced and cooked
1 small container ricotta cheese 
1 large egg
1 tbsp dried basil 
1 tbsp dried parsley
1 tsp black pepper 
1 tsp garlic salt 
1 cup shredded Mozzarella cheese 
1 cup shredded Parmesan cheese  

1. Mix chicken in with Alfredo sauce 
2. Mix ricotta cheese and next 5 ingredients 
3. Mix mozzarella and Parmesan cheese for top 
4. Butter dish
5. Layer noodles, sauce, ricotta cheese, then repeat. 
6. Top with mozzarella and Parmesan cheese mixture 
7. Cover with tinfoil 
8. Bake at 350 for 25 minutes
9. Uncover and bake for another 10-15 minutes. 
10. Let cool 
11. Serve 

Enjoy! 






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