Artichoke, Chicken and Spinach Lasagna


For the Lasagna

Olive oil cooking spray

One 10 Oz. package frozen chopped spinach, thawed and squeezed of water

1 Lb. chicken meat, cooked and shredded
(this recipe used rotisserie chicken)

One 8 Oz. jar pesto sauce, or make your own (use 1 cup)
See recipe below

1 cup chopped yellow onion

1 egg, beaten

One 15 Oz. container Ricotta cheese

1 cup Parmesan or Romano cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

One 6 Oz. can artichoke hearts, drained and chopped

Two 15 Oz. jars Four Cheese Alfredo Sauce

2 cups shredded mozzarella cheese

1 box lasagna noodles (uncooked)

Fresh Basil Pesto Sauce

2 cups basil leaves, packed

1/2 cup Romano or Parmesan cheese, shredded

1/2 cup olive oil

1/3 cup pine nuts (can sub chopped pecans)

3 cloves garlic, minced

1/4 teaspoon fine sea salt

1/8 teaspoon pepper

For the Fresh Basil Pesto

Place the basil leaves and nuts into the food processor and pulse several times.

Add garlic and Parmesan or Romano cheese and pulse several times.

Scrape down the sides of the processor with a rubber spatula.

While the processor is running, slowly add olive oil in a steady stream.

Adding oil slowly while the processor is running helps it emulsify and keep the olive oil from separating.

Occasionally, stop to scrape down the sides of the processor.

Add salt and pepper to taste then the sauce is ready to add to the chicken.

For the Lasagna

Spray slow cooker with oil.

In a bowl, combine chicken with pesto sauce and onion, then set aside.

In another bowl mix egg, ricotta, spinach, artichokes, salt, pepper, and Parmesan cheese, then set aside.

Pour 1/2 cup of sauce into the bottom of the slow cooker.

Place noodles over sauce, breaking them to fit.

Dollop 1/3 ricotta mixture over the noodles and spread with a spatula to distribute.

Sprinkle 1/3 of chicken mixture and layer on top of ricotta mixture.

Top with 1 cup of Mozzarella cheese and 1/2 of a jar of sauce.

Repeat with 2 more layers and make the top layer of noodles, remaining sauce and cheese only.

Cover and cook on High heat setting for 4 hours, until noodles are tender.

Turn your cooker OFF (not “warm”) and let lasagna stand for ten minutes or more before serving. Enjoy!
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