I warned you there are more ham recipes coming…there are, but not today. Today it’s chicken. And mushrooms. And artichokes. Yum.
16 oz lasagna noodles
8 oz mushrooms, sliced
1 Tbsp olive oil
2 cans artichoke hearts, drained and chopped
1 rotisserie chicken, chopped
2 c ricotta cheese
2 c mozzarella cheese, shredded
2 c Parmesan cheese, shredded
~25 oz spaghetti sauce
Start by boiling your noodles. While they cook, preheat your oven to 375°. When the noodles are done cooking, drain them and set them to the side.
Meanwhile, heat your olive oil in a large pan and saute your mushroom for about 4 minutes, until they are lightly browned.
In a large bowl, combine your chicken, cooked mushrooms, artichokes, egg, ricotta, 1 c Parmesan and 1 c mozzarella and mix.
Next, spread 1/2 c of your tomato sauce on the bottom of your lasagna dish. Layer noodles, chicken mixture and then cheese in layers until all of your ingredients are used. You may need to use more than one dish.
Cover your dish with foil and bake it for around 40 minutes. Remove the foil and cook another 10 to brown the cheese. Allow to cool slightly before serving.
Man I love a good lasagna…and so does my family. This one is no exception. I’m really enjoying artichokes in things lately too…they give such a great, tart flavor that contrasts with other flavors so nicely. G dug into this, so no claiming you can’t make food with artichokes because you have little ones, try it out!