CHEESY CHICKEN SPINACH AND ARTICHOKE LASAGNA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    (15-oz) part skim ricotta cheese

  • 1

    (8-oz) spreadable Onion & Chive cream cheese, softened

  • 1/2

    cup prepared Ranch salad dressing

  • 1/2

    cup sour cream

  • 1/3

    cup grated Parmesan cheese

  • 1

    (10-oz) frozen chopped spinach, thawed and dried

  • 1

    (14-oz) can marinated artichoke hearts, drained and roughly chopped

  • 1/2

    cup thinly sliced green onion

  • 1/3

    cup grated Parmesan cheese, plus 2 Tbsp divided

  • 1

    Tbsp dry Italian seasoning

  • 2

    tsp garlic salt

  • 1

    tsp garlic powder

  • 1-2

    tsp red pepper flakes (Adjust to your taste)

  • 1/2

    tsp freshly ground black pepper

  • 15

    oven ready Lasagna noodles

  • 4

    cups roughly chopped rotisserie chicken

  • 3

    cups shredded mozzarella or pepper jack cheese cheese, divided.

  • 3

    cups prepared Alfredo sauce, divided

  • 1

    Tbsp chopped Italian parsley, optional

Directions

Preheat the oven to 350°F. Lightly spray the bottom and sides of a deep 9 x 13-inch baking dish with cooking spray. In a medium-size mixing bowl use an electric mixer to whip together the ricotta, cream cheese, Ranch dressing and sour cream until fluffy and combined By hand mix in the spinach, artichoke hearts, green onion, ⅓ cup Parmesan, Italian seasoning, garlic salt, garlic powder, red pepper flakes and black pepper. Mix until the ingredients are evenly distributed. To assemble drizzle the bottom of the dish with with ⅔ cup Alfredo sauce and arrange 5 noodles over the sauce. Spread the noodles with ½ of the spinach filling, top with ½ chopped chicken and 1 cup shredded cheese. Repeat ending with a final layer of noodles. Drizzle the remaining Alfredo sauce on top and spread to cover.the noodles. Cover with foil and bake for 55 minutes or until the noodles are fork tender. Remove the foil and sprinkle with the remaining 1 cup shredded cheese and 2 Tbsp grated Parmesan. Bake uncovered for 10-15 minutes longer until golden and bubbly. Broil at the end to brown further, if desired. Let stand for 10 minutes, then cut and serve. Garnish with chopped Italian parsley. NOTES When assembling in advance and chilling add 10-15 minutes to baking time.

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