Italian

Chicken and Artichoke Lasagna takes 15 minutes to prepare.

Chicken and Artichoke Lasagna takes 80 minutes to cook.

Chicken and Artichoke Lasagna makes 8 servings.

The ingredients for Chicken and Artichoke Lasagna are:

8 oz bag part skim milk mozzarella
2 cups tomato sauce
15 oz fat free ricotta cheese
10 oz chicken (rotisserie chicken)
14 oz Artichoke in water (yields 10 0z)
Barilla no boil Lasagna noodles
1 large egg
.5 tsp salt

Here is how you make Chicken and Artichoke Lasagna:

Take breasts off of chicken and chop. Drain artichokes and chop, combine in a bowl with chicken.In separate bowl, combine egg, ricotta, and salt.In 9x13 in pan, put a little tomato sauce on the pan. Layer noodles on top. Cover with half of ricotta and mozzarella. Top with another layer of noodle, sauce, and then all chicken and artichoke mixture. Layer noodles, more sauce and remaining ricotta. At this point (to save the carbs) I put the remaining sauce and mozz on top, but some people will put another layer of noodles, then sauce and cheese.Freeze for up to 2 months by wrapping in plastic wrap and then foil. When ready to cook, discard plastic wrap, recover with foil, and bake at 60-75 minutes at 400 degrees. Remove foil, increase to 450, and cook until brown on top (10-15 minutes). Let stand for 10-15 minutes.Number of Servings: 8Recipe submitted by SparkPeople user JLINNE.

The nutritional information for Chicken and Artichoke Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 259.5

• Total Fat: 6.4 g
• Cholesterol: 79.6 mg
• Sodium: 759.3 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 3.0 g
• Protein: 24.0 g

Chicken and Artichoke Lasagna is Italian cuisine.