adapted from cinnamonspiceandeverythingnice.com
2 TBSPs olive oil
1/4 cup diced onion
4 cloves garlic, minced
1 lb. boneless chicken breasts, cut into cubes
1 tsp Italian seasoning
Salt and pepper
2 (14 ounce) cans artichoke hearts, well-drained and chopped
1 15 oz. container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 beaten egg
1 TBSP fresh chopped parsley
3 cups fresh baby spinach leaves, stacked and cut into thin strips (stems removed)
9 lasagna noodles, cooked
4 TBSPs butter
1/4 cup flour
2 cups milk
Dash of nutmeg
1/2 cup fresh grated Parmesan cheese
Salt and pepper
1. In a large skillet heat the olive oil over medium-low heat. Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper. Cook, stirring often until chicken is cooked through. Add artichokes and stir them into the chicken. Cook 3 minutes. Remove from heat and allow to cool.
2. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg and parsley. Add spinach strips and mix them into the ricotta mixture.
3. Make the sauce: 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. 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.
4. Assemble the lasagna: Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish. Add a very thin layer of sauce over bottom of the pan, then a layer of 3 noodles. Spread 1/2 the ricotta mixture evenly over the noodles, then top with 1/3 of the chicken mixture. Pour 1/3 of remaining sauce over the chicken as evenly as possible followed by another layer of noodles, and then the remaining 1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese. Bake 45 - 50 minutes until bubbly and hot in the middle. If the top starts to get too brown tent with aluminum foil. Allow to set 5 - 10 minutes before cutting into squares and serving.
Here's the order of layers in a list (easier for me to follow).
Tiny bit of sauce
1/2 of ricotta
1/3 of chicken
1/3 of sauce
rest of sauce
rest of chicken
1/2 cup cheese