Spinach and Artichoke Lasagna
Not to state the obvious, but it's once again cold outside. No matter how many of us midwesterners deny it, the chill is here to stay, at least for the next 5 months. That means it's time for comfort food to hit the hot oven racks. Lasagna is the perfect casserole-style Italian dish that has no problem filling the carb-craving winter stomach. Not to mention it's an extremely fun meal to make.
We decided to take a slightly nontraditional route with our lasagna this time around, diving into a cheesy, chicken version with the sharp bite of garlic and artichoke. This recipe brings on a preparation challenge with a homemade cheese sauce but believe me, there is no substitute for this rich and creamy concoction.
Ingredients
2 Tbsp olive oil
1/4 cup diced onion
4 cloves garlic, minced
1 lbs boneless chicken breasts, cut into cubes
1 tsp Italian seasoning
coarse salt and fresh black pepper
2 (14 ounce) cans artichoke hearts, drained
2 cups ricotta Cheese
2 cups fresh shredded mozzarella cheese, divided
1 beaten egg
1 Tbsp fresh chopped parsley
3 cups fresh baby spinach leaves, stems removed
12 no-cook lasagna noodles
Cheese Sauce
4 Tbsp butter
1/4 cup all-purpose flour
2 cups whole milk
1 tsp rosemary
1/2 cup fresh grated Parmesan cheese
coarse salt and fresh black pepper
Combining
Rub Italian seasoning, salt and pepper into chicken breasts.
In a large skillet heat olive oil over medium-high heat. Add chicken breast to skillet. Add splash of water to pan, cover and sear first sides for 2-3 minutes. Flip chicken breast and repeat searing steps. Remove chicken from pan, let cool and dice.
Place pan back on stove at medium-low. Add onion, garlic, and diced chicken.
Cook, stirring often until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2 - 3 minutes. Remove from heat and allow to cool.
In a large mixing bowl combine the ricotta, 1 + 1/2 cups of the mozzarella, the egg and parsley.
Make stacks out of the spinach leaves and cut the stems off.
Making the cheese sauce
In a large, heavy duty saucepan melt 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.
Stacking the layers
Preheat oven to 375 degrees F. Butter a 9 x 13 x 3 inch casserole pan.
Add a very thin layer of sauce over bottom of pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 of ricotta mixture evenly from edge to edge then top with 1/3 of chicken mixture followed by 1/3 of the sauce.
Cover filling with another layer of noodles followed with remaining 1/2 of ricotta, 1/3 of chicken and 1/3 of cheese sauce.
Cover with another layer of noodles followed by remaining sauce, remaining chicken mixture and 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 lasagna to set 5 - 10 minutes before cutting into squares and serving.
Note: This dish goes great with any sort of smoky red blend. We drank a Zin blend with our meal.
















