Sun-Dried Tomato and Artichoke Chicken Spinach Lasagna

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:

1. 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.

2. 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.

3. 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.

4. Assembling the Lasagna: Lightly grease a 9×13 inch baking dish.

5. 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.

6. 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