Chicken Artichoke Lasagna

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 10 uncooked lasagna noodles
• 1 (16 ounce) jar alfredo sauce
• 1/4 cup milk
• 1 1/2 teaspoons dried oregano leaves
• 3 cups coarsley chopped cooked chicken
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 garlic clove, pressed
• 3 cups shredded mozzarella cheese
• 1 (4 ounce) package crumbled feta cheese
• 2 cups packed fresh baby spinach leaves (about 4 ounces)

Recipe

• 1 preheat oven to 375 degrees and cook noodles in stockpot according to package directions.
• 2 in small bowl, combine alfredo sauce, milk, oregano and whisk until blended then set aside.
• 3 coarsely chop chicken, artichokes, bell pepper and onion and place in large bowl then press garlic over bowl.
• 4 add mozzarella and feta cheeses and mix well.
• 5 to assemble lasagna, spread 2/3 cup of alfredo sauce mixture over
• 6 bottom of rectangular pan and top with half of the noodles, overlapping to fit.
• 7 layer half of the spinach leaves over noodles and top with half of the chicken mixture.
• 8 repeat layers, starting with half of the remaining sauce.
• 9 after layering, pour remaining sauce over top of lasagna.
• 10 cover with aluminum foil and bake 45 minutes.
• 11 remove foil and continue baking 10-15 minutes or until bubbly.
• 12 remove from oven and let stand 15 minutes for easier serving.
• 13 to prepare up to one day in advance, cover with aluminum foil and refrigerate. when ready to bake, remove from refrigerator while
• 14 preheating oven and increase covered baking time to 55 minutes.