Sun-Dried Tomato and Artichoke Chicken Spinach Lasagna
A Mediterranean Twist
This Chicken Spinach Lasagna gets a vibrant Mediterranean makeover with the addition of sun-dried tomatoes and artichoke hearts. The sun-dried tomatoes add a burst of tangy sweetness, while the artichokes offer a delightful textural contrast and a hint of herbaceousness. The creamy milk sauce and layers of tender chicken and spinach create a comforting and satisfying dish.
Why This Lasagna is Special:
- Mediterranean Twist: Take a break from the traditional lasagna with this unique flavor profile. Sun-dried tomatoes and artichoke hearts add a depth of flavor and a touch of the Mediterranean.
- Creamy Meets Tangy: The creamy milk sauce complements the tanginess of the sun-dried tomatoes, creating a delightful balance of flavors.
- Hidden Veggie Power: Chopped spinach adds a touch of green and a nutritional boost without overpowering the dish.
- Easy Weeknight Meal: This recipe uses readily available ingredients and simple preparation steps, making it a great option for busy weeknights.
Crafting Your Mediterranean Masterpiece:
- Sun-Dried Tomato Magic: Sun-dried tomatoes are a key component, adding a unique flavor that elevates this dish.
- Artichoke Accents: Artichoke hearts provide an interesting textural contrast and a subtle herbaceous note.
- Creamy Milk Sauce: The base of this lasagna is a simple yet flavorful milk sauce that brings all the ingredients together.
- No-Boil Convenience: No-boil lasagna noodles make this recipe even more efficient, saving you time in the kitchen.
Ingredients:
- For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- Olive oil
- Salt and freshly ground black pepper
- For the Vegetables:
- 8 ounces mushrooms, sliced (cremini, portobello, or a mix)
- 2 tablespoons butter
- 10 ounces fresh spinach, washed and roughly chopped
- 1 cup chopped sun-dried tomatoes (not packed in oil)
- 1 (14-ounce) can artichoke hearts, drained and quartered
- For the Creamy Milk Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- Nutmeg (optional)
- Salt and freshly ground black pepper
- For the Lasagna:
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions:
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Cook the Chicken: Preheat oven to 375°F (190°C). Place the chicken breasts or thighs on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake for 20-25 minutes, or until cooked through. Shred the chicken with two forks and set aside.
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Saute the Vegetables: While the chicken is cooking, melt butter in a large skillet over medium heat. Add the sliced mushrooms and cook until softened and golden brown, about 5 minutes. Season with salt and pepper. Add the chopped spinach and cook until wilted, about 1-2 minutes. Stir in the chopped sun-dried tomatoes and artichoke hearts. Remove the pan from heat and set aside.
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Creamy Milk Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, whisking constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes. Season with salt, pepper, and nutmeg (if using). Stir in the grated Parmesan cheese until melted.
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Assembling the Lasagna: Lightly grease a 9×13 inch baking dish.
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Layering Up: Spread a thin layer of the creamy milk sauce on the bottom of the prepared baking dish. Top with a layer of no-boil lasagna noodles. Add a layer of shredded chicken, followed by a layer of the vegetable mixture. Top with another layer of sauce and a sprinkle of mozzarella cheese. Repeat these layers, ending with a layer of noodles, sauce, and mozzarella cheese.
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Baking Beauty: Bake the lasagna for 30-35 minutes, or until the cheese is bubbly and golden brown. Let cool slightly before serving.
Tips:
- If using sun-dried tomatoes packed in oil, blot them with paper towels to remove excess oil before chopping.
- Feel free to experiment with different types of cheeses, such as goat cheese or feta, to add