Friday, December 16, 2011
Spinach artichoke chicken lasagna
1/2-1 can marinated artichoke hearts (chopped)
1 pkg cream cheese
8 oz shredded mozzarella cheese
1/2 c parmesan
1/2 c marinated sun dried tomatoes (chopped)
1/2 c milk, 1/2 c heavy cream
1/2 tsp garlic powder
1/2 tsp basil
1 c chopped fresh spinach
1/2 c -1 c ricotta cheese
parsley for topping
9 lasagna noodles (pre cooked or soaked)
1/2 c alfredo and 1/2c tomato sauce
I started by soaking in warm water the noodles in a pan
Then combine chicken, artichokes, about 1 c mozzarella cheese, parmesan, sun dried tomatoes, alfredo and tomato sauce.
beat softened cream cheese, milk, heavy cream, garlic powder, basil, spinach, and ricotta in seperate bowl.
add about 1/3 or so of cheese mix to chicken mix and combine.
spread a small amount of cheese mix on bottom, then 3 noodles, then chicken mix, then top again with cheese mix, repeat ( sprinkle mozzarella cheese in between layers)
on the very top, finish with leftover cheese mix and sprinkle mozzarella cheese. sprinkle parsley and cover with foil.
bake at 350 degrees for about 25 min.