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What's Cookin' Wednesday – Freeze-Ahead Chicken & Artichoke Lasagna

What's Cookin' Wednesday – Freeze-Ahead Chicken & Artichoke Lasagna

by sunshine on April 15, 2009

Welcome back to What’s Cookin’ Wednesday!  I ran across this recipe the other day and can’t wait to try it!  This is definitely something that you can make to “wow” your friends and family with!  It uses a rotisserie chicken from your local grocery stores that I love so much.  We pick up one of these chickens at least a couple times a month.  They are always so delicious and helps save tons of cooking time!  Something else that is great about this dish is that it freezes well, so you can easily make a batch or two and freeze it until you are ready to cook it!

Freeze-Ahead Chicken & Artichoke Lasagna

Recipe Courtesy: Whole Foods Market

chickenartichokelasagna

Printable Version: Freeze-Ahead Chicken & Artichoke Lasagna

Ingredients:

1 rotisserie chicken
1 (14-ounce) can artichoke hearts in water, drained and chopped
1 (15-ounce) container (2 cups) ricotta cheese
1 large egg
1/2 teaspoon salt
1 (28-ounce) jar tomato sauce
8 ounces no boil lasagna noodles (half a box)
1 (12-ounce) bag shredded mozzarella
1/2 cup shredded Parmesan cheese

Directions:

Remove wings and drumsticks from chicken and set aside for another use, such as lunch. Discard skin; pull meat from breast and thighs and chop it. Combine in a bowl with chopped artichokes. In another bowl, stir together ricotta, egg and salt.

In a 9 x 13-inch baking dish, pour in a thin layer of tomato sauce and top with a layer of noodles. Cover with half the ricotta and sprinkle with some mozzarella. Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture. Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese. Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan. Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.

To bake, remove foil, discard plastic and re-cover with foil. Bake at 400°F until bubbling, 1 to 1 3 hours. Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more. Let cool 10 to 15 minutes before slicing and serving.

What’s Cookin’ in YOUR Kitchen?!

{ 2 comments… read them below or add one }

Southern Fried Gal April 15, 2009 at 9:43 pm

Looks interesting – please let me know how it turns out! Also heard rave reviews from some mutual friends on your cooking!

Reply

Gina October 17, 2009 at 5:07 pm

We had this for dinner last night and it was amazing. We wanted to eat it right away so there was no freezing involved. I baked it at 400 degrees for about 30-35 minutes. YUMMY!

Reply

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