Saturday, March 29, 2008

Artichoke and spinach: a dynamic duo

I love this artichoke-spinach lasagna. Joe says it is a delightful little jaunt through Italy. (Never mind that he's never been to Italy.) I don't even know that it really tastes Italian, other than its being lasagna. We love the twist on the traditional dish, though.


2 jars alfredo sauce
1/4 c. milk
1 1/2 tsp. oregano
3 c. chopped cooked chicken
1 14-ounce can artichoke hearts, drained and chopped
1/4 c. chopped onion
1/2 c. chopped red pepper (optional)
1 garlic clove, pressed
3 c. shredded mozzarella cheese
1 c. shredded Swiss cheese
10 lasagna noodles
2 handfuls fresh spinach

Preheat oven to 375 degrees. Cook noodles according to package directions; be sure not to overcook. In small bowl, whisk together sauce, milk and oregano. In large bowl, combine chicken, artichokes, onion, pepper, garlic and cheeses. Spread 2/3 cup sauce over bottom of 9 x 13 pan. Top with half of noodles, overlapping to fit. Layer half of spinach over noodles and top with half of chicken mixture. Repeat layers, starting and ending with sauce. Cover and bake 45 minutes. Remove foil and bake 10 to 15 minutes more.

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