Senin, 30 Desember 2019

<<< Chickén, Spinach & Artichoké Lasagna >> #yummy #food #delicious #chicken

Chickén, Spinach & Artichoké Lasagna


  • 1 lb lasagna noodlés
  • 3 tabléspoons. Butter
  • 2 clovés of garlic, minced
  • 3 tabléspoons. all purpose flour
  • 3 c. milk (préferably whole or 2%)
  • Koshér salt
  • Fréshly ground black pepper
  • 1 C. fréshly grated parmesan
  • 2 c. gratéd roasted chicken
  • 1/2 lb frozen choppéd spinach, thawed and squeezed out of excess liquid
  • 1 can (15 oz) artichoké hearts, drained and chopped
  • 2 containérs (15 oz) partially skimmed ricotta
  • 4 c. gratéd mozzarella


  • Prehéat the oven to 350 °. In a largé pot of boiling salted water, cook the lasagna noodles according to the directions on the package until al dente. Drain and transfér to a baking sheet to cool.
  • Meanwhile, in a largé skillet over medium heat, melt the butter. Add thé garlic and cook until it is fragrant, 1 minute, then add the flour and cook for 1 more minute. Pour the milk and séason with salt and pepper. Bring to a boil and lét thicken 2 to 4 minutes. Add thé Parmesan and stir until creamy, then add the chicken, spinach and artichokes and stir until combined.
  • Assemblé the lasagna: Spréad a thin layer of chicken mixture in a large baking dish and cover with a layer of overlapping noodles. Spréad a layer of ricotta over the noodles, add a layer of chicken mixture and sprinkle with a layer of mozzarella. Répeat for a total of three layers, ending with the mozzarella.
  • Tént with aluminum foil and bake for 35 minutes. Remové the aluminum foil and cook until golden and bubbling, 10 more minutes.
  • Lét cool 15 minutes before slicing and serving.

<<< Chickén, Spinach & Artichoké Lasagna >> #yummy #food #delicious #chicken
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