I always love a good lasgana and this recent fall like weather had me craving one even more.  Lasagnas are not the easiest meal to make, they require several steps but man are they worth the extra effort.  Plus you have leftovers for days.  I kind of made this recipe up from a mix of lasgana recipes I found online, a hybrid if you will.   It turned out awesome, even Sterling gobbled it up and I never know what he will eat.  This is good with the chicken but next time I may make it with sausage instead because everything is better with sausage.  Matt said he thought it could use more artichokes, I only used one can so next time I will use two cans.  Otherwise it was rich, creamy and full of great flavor.

Enjoy!

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INGREDIENTS:

2 tablespoons olive oil

1 small white onion diced

4 cloves garlic, minced

1 rotisserie chicken shredded

1 teaspoon Italian seasoning ( or a mix of basil, parsley, and oregano)

1 teaspoon crushed red pepper flakes

coarse salt and fresh black pepper

1 14 oz can artichoke hearts, well-drained and chopped

2 cups ricotta cheese

2 cups Italian blend cheese or Mozzarella

1 beaten egg

2 cups fresh baby spinach leaves, stems removed and thinly sliced

1 pound lasagna noodles

 White Sauce

4 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

dash of nutmeg

3/4 cup fresh grated Parmesan cheese

coarse salt and fresh black pepper

 

INSTRUCTIONS:

1. In
   a large skillet heat the olive oil over medium-low heat. Add the onion and garlic and cook about 5 minutes.  Once onions are translucent add in chicken, red pepper flakes, Italian seasoning, and artichoke hearts. Cook about 5-7 minutes and remove from heat.
2.  In a large mixing bowl combine the ricotta, 1 + 1/2 cups of the mozzarella, the egg and spinach and set aside.
3. In
   a large, heavy duty saucepan melt the butter over medium-low heat.
   Whisk in flour and cook 3 – 4 minutes, whisking often. Slowly whisk in
   milk, turn heat up and bring to a simmer.
4. Maintain
   a simmer for 4 minutes, stirring often. Turn heat down to low and stir
   in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper,
   continue stirring until cheese is melted. Remove from heat.
5. If using dried noodles cook according to package directions.
6. Preheat oven to 375 degrees F. Butter a 9 x 13-inch casserole pan.
7. Add
   a very thin layer of sauce over bottom of the pan, then a layer of
   noodles covering the bottom completely from edge to edge. Spread 1/2 the
   ricotta mixture evenly from edge to edge then top with 1/3 of the
   chicken mixture followed by 1/3 of the sauce.
8. Cover
   the filling with another layer of noodles followed with the remaining
   1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce.
9. Cover
   with another layer of noodles followed by the remaining sauce, the
   remaining chicken mixture and the 1/2 cup mozzarella cheese.
10. Bake
    45 – 50 minutes until bubbly and hot in the middle.