Chicken & Artichoke Lasagna Recipe

Name: Chicken & Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 ounces each) water-packed artichoke hearts, drained and finely chopped; 1 cup shredded Parmesan cheese, divided; 1/4 cup loosely packed basil leaves, finely chopped; 3 garlic cloves, minced, divided; 1 pound ground chicken; 1 tablespoon canola oil; 1 cup finely chopped onion; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup white wine; 1 cup half-and-half cream; 1 package (8 ounces) cream cheese, softened; 1 cup shredded Monterey Jack cheese; 1 large egg; 1-1/2 cups 2% cottage cheese; 9 no-cook lasagna noodles; 2 cups shredded part-skim mozzarella cheese; Prepared pesto, optional; Additional basil, optional

Servings: persons

2 cans (14 ounces each) water-packed artichoke hearts, drained and finely chopped
1 cup shredded Parmesan cheese, divided
1/4 cup loosely packed basil leaves, finely chopped
3 garlic cloves, minced, divided
1 pound ground chicken
1 tablespoon canola oil
1 cup finely chopped onion
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 cup half-and-half cream
1 package (8 ounces) cream cheese, softened
1 cup shredded Monterey Jack cheese
1 large egg
1-1/2 cups 2% cottage cheese
9 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
Prepared pesto, optional
Additional basil, optional

1
Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves.
2
In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan.
3
Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.

2086

kcal

Calories

Fat

205

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cans (14 ounces each) water-packed artichoke hearts, drained and finely chopped, 1 cup shredded Parmesan cheese, divided, 1/4 cup loosely packed basil leaves, finely chopped, 3 garlic cloves, minced, divided, and more.

Yes, Chicken & Artichoke Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Artichoke Lasagna

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