Ingredients:
10 lasagna noodles, uncooked
16 oz. jar of creamy Alfredo sauce
1/4 cup of milk
1 1/2 tsp of dried oregano
3 cups of pre-cooked chicken, chopped
14 oz. can of artichoke hearts, drained and diced
1/2 cup of red bell pepper, diced
1/4 cup of onion, finely chopped
1 garlic clove, minced
3 cups (or 12 oz.) of mozzarella cheese, shredded
4 oz. pack of feta cheese, crumbled
2 cups of fresh baby spinach (roughly 4 oz.)
Instructions:
Set your oven to preheat at 375°F.
Cook the lasagna noodles in an 8-qt. pot as per the package instructions, leaning towards the shorter cooking time. Once done, drain and set aside.
In a small mixing bowl, whisk together the Alfredo sauce, milk, and oregano until they're well-combined.
With a sharp knife, chop the cooked chicken into coarse pieces. Similarly, dice the artichoke hearts, bell pepper, and onion and move them to a larger mixing bowl. Introduce the minced garlic to the mix. Lastly, fold in the mozzarella and feta cheeses until everything is well-blended.
Start the lasagna layering! Begin with a 2/3 cup of the Alfredo mixture spread across the base of a rectangular baking dish. Next, line it with half of your lasagna noodles, ensuring they overlap slightly. On top of this, lay down half of the spinach, followed by half of the chicken-artichoke mixture. Then, continue these layers one more time, beginning with another half of the remaining Alfredo sauce. Once the layering is complete, pour the rest of the Alfredo mixture atop the lasagna.
Shield your dish with some aluminum foil and pop it in the oven. Let it bake for around 45 minutes. Following this, carefully uncover the dish and bake for another 10-15 minutes or until you see it bubbling up nicely.
Post baking, allow it to cool for about 15 minutes. This makes serving easier. Once cooled, carve out delicious squares and serve with your choice of serving tool. Enjoy your meal!
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