I love making this dish for company because it is unique, delicious, and I can prepare it ahead of time, allowing me to relax with friends while it is in the oven. You will not be dissapointed with this meal.
Tip: I have never made this dish without being asked for the recipe. I suggest keeping extra copies of this recipe on hand if you prepare it for guests!
10 uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups coarsely chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz) shredded mozzarella cheese
1 pkg. (4 oz) crumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 oz)
1. Preheat oven to 375 degrees. Cook noodles according to pkg. directions, using shortest cook time; drain. In small bowl combine Alfredo sauce, milk and oregano. Whisk until blended; set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper, and onion (food chopper makes this quicker if you have one); place in large bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
4. Cover pan with aluminum foil. Bake 45 min. Carefully remove foil. Continue baking 10-15 min. or until bubbly. Remove from oven; let stand 15 min. for easier serving. Cut into squares. Yield: 12 servings