2cupcooked chickenchopped (rotisserie is best) - (omit if vegetarian)
15ouncesricotta cheese
1/3cupbasil pestohomemade or store-bought
1eachegg
9eachno-boil lasagna noodles
1-1/2cupsmozzarella cheese
1jarartichokedrained/chopped
2-3cupsfresh spinach
3-4tablespoonsParmesan cheese
Instructions
Lasagna Filling Instructions
Preheat oven to 350 degrees F.
In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft.
Add 2-3 cloves of garlic and saute one more minute.
Add basil, salt, pepper, and flour. Whisk together until all the oil is absorbed.
Slowly add milk, Greek yogurt, wine, cream cheese, and chicken broth. Stir to combine, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
Cook over medium heat, stirring until mixture is thickened slightly, just a couple of minutes. Add the chicken and turn off the heat.
In a medium bowl, stir together ricotta, pesto, artichoke hearts, and 1 egg.
How To Assemble
Wet the bottom of a 2-quart casserole dish with some of the white sauce. Just enough so the noodles don't stick.
Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread it to the edges. Top with 1/3 of the mozzarella cheese.
Repeat twice more. Noodles, ricotta, spinach, white sauce, cheese.
Sprinkle the top with Parmesan cheese.
Lasagna Cooking Directions
Spray a sheet of foil with nonstick spray and cover the lasagna.
Bake at 350 for about 50 minutes, or until cooked and tender.
Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
Let stand for 10 minutes before serving. I like to serve this with some bread, a big salad, and maybe some other green vegetable.