Food, Fun and Fabulous 112
This spin on lasagna has been a staple for us. It's a wonderful "fireside" or Sunday night supper. It is ideal for entertaining groups
since it can be made ahead and frozen. Just defrost, cook, and serve with a Caesar salad and crusty bread.
Chicken Artichoke Lasagna
yield: 12 servings
2
/
3
cup butter
1
/
3
cup flour
1 teaspoon salt
1
/
8
teaspoon white pepper
½ teaspoon garlic
¼ teaspoon ground nutmeg
3 cups milk
2 pounds boneless chicken breast, cooked and
shredded
2 cans water-packed artichokes, drained and
shredded
1 teaspoon dried thyme
9-12 lasagna noodles, cooked
1 ½ cups parmesan, grated
9-12 slices fresh mozzarella
In saucepan over medium heat, make a roux by
melting butter and stirring in flour. Season with
salt, pepper, garlic, and ground nutmeg. Once it
cooks to a smooth consistency for approximately
5 minutes, slowly add milk. Bring just up to a boil
and then lower to a simmer for another 5 minutes,
until sauce is thick. Take sauce off heat and check
seasoning.
Preheat oven to 350 degrees. In a 13x9 baking
dish, layer 3 pasta sheets, a third of the chicken,
a third of the artichokes, a third of the roux, and
sprinkle with parmesan. Repeat to use remaining
ingredients and finish the top with mozzarella.
Cover and bake for 35 minutes, then uncover
and cook an additional 10 minutes, until bubbly
around the edges.
