Spinach And Artichoke Chicken Casserole Ingredients:

    450 g of lasagna
    3 tablespoons butter
    2 cloves garlic, minced
    3 tablespoons all-purpose flour
    3 cups of milk (preferably whole or 2%)
    Freshly ground black pepper
    1 cup freshly grated Parmesan cheese
    2 cups shredded roast chicken
    220 g chopped spinach
    1 can of artichoke hearts, drained and chopped (400 g)
    2 containers of partially skimmed ricotta (400 g)
    4 cups grated mozzarella cheese

Spinach And Artichoke Chicken Casserole Step by step elaboration:

    Preheat the oven to 180 ° C. In a large pot of boiling water with salt, cook the lasagna according to package directions until al dente. Drain and transfer to a baking sheet to cool.

    Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, 1 minute, then add the flour and cook 1 more minute. Pour the milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add parmesan cheese and stir until creamy, then add chicken, spinach and artichokes and stir until mixed.

    Prepare the lasagna: spread a thin layer of chicken mixture in a large baking dish and cover with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture and sprinkle with a layer of mozzarella. Repeat for the total of three layers, ending with the mozzarella.

    Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown and bubbly, 10 more minutes.

    Let cool for 15 minutes before slicing and serving.