Serves: 12
Prep Time: 15-20 min.
Cook Time: 60 min.
Ingredients:
- 10 uncooked lasagna noodles
- 1 jar white alfredo sauce
- 1/4 cup milk
- 1 & 1/2 tsp. dried oregano
- 3 cups coarsly chopped cooked chicken
- 3 cups shredded mozerella cheese
- 1 can artichoke hearts in water, drained and chopped
- 4 oz. crumbled feta cheese
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 1 garlic clove, pressed
- 2 cups packed fresh baby spinach leaves
Preparation:
Preheat oven to 375 degrees. Cook noodles as directed; drain and set aside. In medium bowl, whisk together Alfredo sauce, milk and oregano until blended. In a large bowl, combine chicken, mozerella cheese, artichokes, feta cheese, bell pepper, onion and garlic; mix well. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over the bottom of a 9 x 13 pan. Top with half of the noodles; top with half of the chicken mixture and spinach leaves. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna. Cover pan with aluminum foil; bake 45 minutes. Remove foil; bake, uncovered, 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes before serving. Enjoy!