INGREDIENTS
CHICKEN
- 1 pound boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp salt
LASAGNA
- 1 pound lasagna noodles
- 2 tbsp butter
- 1 tbsp flour
- 3/4 cup heavy cream
- 1 cup chicken broth
- 2 tsp oregano divided
- 1 tsp dried thyme divided
- 1 tsp salt divided
- 3 large cloves garlic crushed
- 1 cup spinach
- 2 cups shredded chicken
- 16 oz ricotta cheese
- 1 large egg
- pinch black pepper
- 1 14 oz can quartered artichokes drained
- 8 oz shredded mozzarella cheese divided
INSTRUCTIONS
CHICKEN
- Preheat oven to 375°F
- Place the chicken breasts on an aluminum foil lined baking sheet
- Brush with olive oil
- Sprinkle with salt
- Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F
- Allow to cool until it’s easy to handle
- Shred the chicken breasts with two forks
LASAGNA
- Cook the lasagna noodles according to package instructions, set aside
- In a large skillet, melt butter over medium heat
- Add the flour, mix to dissolve
- Slowly add the heavy cream, whisking to form a roux
- Continuing to whisk, slowly add in the chicken broth
- Season the sauce with 1 tsp oregano, ½ tsp thyme, ½ tsp salt and garlic
- Add in the spinach and shredded chicken and mix to incorporate with the sauce
- Reduce heat to simmer
- In a large bowl, combine the ricotta cheese and egg, mix until smooth
- Fold in the artichokes and ½ cup cheese
- In a large baking dish start with a single layer of lasagna noodles to cover the bottom
- Top that with a thick layer of ricotta cheese
- Layer another layer of lasagna noodles
- Top with a thick layer of the creamy chicken spinach mixture
- Repeat the layers
- Top with one last layer of lasagna noodles
- Sprinkle remaining cheese over the top layer of noodles
- Bake at 375°F for 20 minutes
- Broil 1-2 minutes to brown the cheese on top (optional)
- Let lasagna set for about 10 minutes and then serve warm
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