Chicken, Artichoke & Spinach Lasagna

1 lb. lasagna noodles

1 large onion, diced

2 cloves garlic, minced

1 – 2 tablespoons olive oil

4 tbsp. butter

4 tbsp. all-purpose flour

3 c. milk

1 can evaporated milk

½ teaspoon salt

Freshly ground black pepper

1 c. grated Parmesan

2 c. shredded rotisserie chicken or 2 diced cooked chicken breasts

1 small bag fresh spinach, chopped

1 15-oz. can artichoke hearts or bottoms, drained & chopped

2 pints skim ricotta

2 -3 c. shredded mozzarella

1 cup grated Parmesan cheese or Romano cheese

Directions

Preheat oven to 350 degrees. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan to cool.

Meanwhile, in a large skillet over medium heat, add olive oil and onions and cook for 5-8 minutes. Add garlic and cook until fragrant, 1 minute. Now add butter, as soon as it melts add the flour and whisk until golden brown, 1-2 minutes. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 4 to 6 minutes. Add ¼ cup of the Parmesan and stir until creamy, then add shredded chicken, spinach, and artichokes and stir until combined.

Assemble lasagna: In a large baking dish, spread a thin layer of the sauce mixture. Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, a layer of mozzarella cheese and a thin sprinkling of Parmesan cheese. Repeat for three layers, ending with Parmesan cheese.

Cover with non-stick foil and bake until warm and bubbly, 35 – 45 minutes. Broil until cheese is golden, 2 minutes more.  If the lasagna is cold it will take about 1 hour to bake through. 

Let cool 10 minutes before slicing and serving.