Chicken Spinach Artichoke Lasagnas
- Level: Easy
- Yield: 6 lasagnas (12 to 18 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1022
- Total Fat
- 66
- Saturated Fat
- 34
- Carbohydrates
- 57
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 51
- Cholesterol
- 230
- Sodium
- 1186
- Total: 1 hr 30 min
- Active: 50 min
Ingredients
36 lasagna noodles
Nonstick cooking spray, for the baking sheet
12 tablespoons salted butter
1 onion, diced small
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 quarts milk
2 cups heavy cream
4 cups grated Parmesan
Two 12-ounce bags frozen spinach, thawed
4 cups shredded rotisserie chicken
Two 15-ounce cans quartered artichoke hearts, chopped
Ricotta Mixture:
32 ounces ricotta
1/2 cup pesto
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
3 large egg yolks, beaten
Kosher salt and freshly ground black pepper
To Assemble:
2 1/4 cups grated fontina cheese
18 slices mozzarella
Fresh basil leaves, for garnish
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.