I’ll admit it was risky to make up a recipe for a dinner party… but Quin and I were feeling confident. We got the idea for it on Pinterest (our obsession) and picked it for our next dinner party because spinach and artichoke-anything sounds amazing to me.
Does it qualify as lasagna if you don’t add ricotta? We left it out and didn’t miss it.
Spinach, Artichoke & Chicken Lasagna
1 rotisserie chicken, shredded
1 box no boil lasagna noodles
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons flour
2 cups low-fat milk
1 can artichoke hearts, diced
1 32 ounce can crushed tomatoes
2 cups packed fresh spinach
8 ounces shredded mozzarella
1/2 cup bread crumbs
1/4 cup parmesan cheese
Preheat oven to 375. In a large skillet, heat olive oil and add garlic. After a minute, add flour and whisk until cooked through. Whisk in milk and continue whisking until sauce thickens. Remove from heat and mix in chicken, artichokes, salt and pepper.
In a 9×17 pan, cover bottom with a layer of crushed tomatoes, followed by a layer of pasta, 1/2 the chicken artichoke mixture, 1/2 spinach, 1/3 mozzarella cheese, then repeat with final layer. Top with a layer of noodles, cover with tomato sauce, mozzarella cheese, bread crumbs and parmesan. Bake for 50 minutes, until pasta is bubbling. Let rest for 5-10 minutes before serving.