Recipe courtesy of Ree Drummond
Chicken Spinach Artichoke Lasagnas
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Active: 50 min
- Yield: 6 lasagnas (12 to 18 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1022
- Total Fat
- 66 g
- Saturated Fat
- 34 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 51 g
- Cholesterol
- 230 mg
- Sodium
- 1186 mg
These small loaf-pan lasagnas are perfect to pull from the freezer for a fast dinner fix. Ree has saved time by using a store-bought cooked rotisserie chicken, a great shortcut for any dish that uses chicken as an ingredient.
- Level: Easy
- Total: 1 hr 30 min
- Active: 50 min
- Yield: 6 lasagnas (12 to 18 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1022
- Total Fat
- 66 g
- Saturated Fat
- 34 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 51 g
- Cholesterol
- 230 mg
- Sodium
- 1186 mg
Ingredients
Ricotta Mixture:
To Assemble:
Directions
Special equipment:
six 8 1/2-by-4 1/2-by-2 3/4-inch foil loaf pans- Cook the noodles according to the package instructions. Spray a baking sheet with the cooking spray. Drain the noodles and transfer them to the prepared baking sheet.
- Make the sauce by melting the butter in a large pot over medium heat. Add the onions, garlic, rosemary and red pepper flakes. Season with a good pinch of salt and pepper. Cook until softened, 2 to 3 minutes. Sprinkle over the flour and cook, stirring, for 1 to 2 minutes. While stirring, slowly add the milk, followed by the cream. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the Parmesan, spinach, chicken and artichokes. Stir.
- For the ricotta mixture: Combine the ricotta, pesto, parsley, oregano, egg yolks, salt and pepper in a large bowl. Set aside.
- To assemble: If baking immediately, preheat the oven to 350 degrees F.
- Spoon roughly 1/4 to 1/2 cup sauce on the bottom of a foil loaf pan. Lay out 6 noodles on a work surface and spoon 1/4 cup ricotta mixture on each; spread evenly. Sprinkle a tablespoon of the fontina over the ricotta. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and 3 slices mozzarella. Repeat with the remaining loaf pans and ingredients. Cook immediately or cover with foil and freeze.
- To cook immediately, bake, uncovered, until bubbling, about 25 minutes. To cook from frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.
- Garnish with the basil and serve.
