Cheesy Spinach and Artichoke Lasagna

• Vegetarian

• Produce

  • 2 15-oz. cans Artichoke hearts
  • 1 tsp Garlic powder
  • 1 lb Spinach, frozen

• Condiments

  • 2 cup Alfredo sauce

• Pasta & Grains

  • 1 box No boil lasagna noodles

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 Red pepper flakes

• Dairy

  • 1 block Cream cheese
  • 3 cup Mozzarella
  • 1 cup Parmesan, grated

Found on delish.com

Description

Ingredients

• 1 lb. lasagna noodles
• 3 tbsp. butter
• 2 cloves garlic, minced
• 3 tbsp. all-purpose flour
• 3 c. milk
• kosher salt
• Freshly ground black pepper
• 1 c. grated Parmesan
• 2 c. shredded rotisserie chicken
• 1/2 lb. frozen chopped spinach, defrosted and drained
• 1 15-oz. can artichoke hearts, chopped
• 2 pints skim ricotta
• 4 c. shredded mozzarella

Directions

• Preheat oven to 350º. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan to cool.Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until golden brown, 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add shredded chicken, spinach, and artichokes and stir until combined.Assemble lasagna: In a large baking dish, spread a thin layer of the sauce mixture. Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, and a layer of mozzarella. Repeat for three layers, ending with mozzarella.Cover with foil and bake until warm and bubbly, 35 minutes. Broil until cheese is golden, 2 minutes more.Let cool 10 minutes before slicing and serving.