Sometimes I feel like I need to learn to cook worse so I won't eat so much. Then I change my mind because I love food almost as much as I love making it.
I roasted a chicken earlier this week and needed to use the leftover meat for something. I am really red-sauced out right now, so I was trying to think of something without the Bolognese type sauce. Oh, and it needed to have artichoke in it.
Ta-da. I'm a genius:-) Chicken lasagna with artichokes; something my kids would hopefully eat if I told them it was chicken and cheese. And it sounded easy enough.
Ingredients
Shredded chicken, approx 2-3 cups (I just pulled the meat off the carcass and chopped it. I used closer to 2 cups since my three year old son ate a bunch of this chicken during the prep:-) But any amount would work, really).
2 cups full fat Greek Yogurt (none of that nonfat crap- that isn't yogurt)
2 cups cottage cheese or ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan or Romano cheese
1 can (14 ounces) artichoke hearts, drained and chopped
1 small white onion, chopped
1 cup spinach, chard, or kale, chopped
1/4 cup chopped parsley
3 garlic cloves, minced
2 Roma tomatoes, thinly sliced in circles
Juice and zest of one lemon
1 box of lasagna noodles (prepared like the box says) *** You can also use zucchini noodles and make a grain free/ gluten free lasagna
Bechemel Sauce: Melt 2 tbs of butter in a saucepan. Add 2 tbs of flour and whick together, cooking on medium for about five minutes. Add 2 cups of milk and whisk together. Add 2 cloves of minced garlic. Add 1/2 tsp of nutmeg, 1/2 tsp of paprika, and salt and pepper to taste. Simmer, whisking often, until hot. Be careful not to burn. It should thicken as it cools.
2 cups full fat Greek Yogurt (none of that nonfat crap- that isn't yogurt)
2 cups cottage cheese or ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan or Romano cheese
1 can (14 ounces) artichoke hearts, drained and chopped
1 small white onion, chopped
1 cup spinach, chard, or kale, chopped
1/4 cup chopped parsley
3 garlic cloves, minced
2 Roma tomatoes, thinly sliced in circles
Juice and zest of one lemon
1 box of lasagna noodles (prepared like the box says) *** You can also use zucchini noodles and make a grain free/ gluten free lasagna
Bechemel Sauce: Melt 2 tbs of butter in a saucepan. Add 2 tbs of flour and whick together, cooking on medium for about five minutes. Add 2 cups of milk and whisk together. Add 2 cloves of minced garlic. Add 1/2 tsp of nutmeg, 1/2 tsp of paprika, and salt and pepper to taste. Simmer, whisking often, until hot. Be careful not to burn. It should thicken as it cools.
Directions
Preheat oven to 365.
In a large mixing bowl (I used my KitchenAid mixer) I combined the yogurt, chicken, artichokes, 1 garlic clove, onion, and 1/2 cup of mozz cheese.
In my food processor, I combined two cloves of garlic, parsley, lemon zest and juice, and cottage cheese. I pulsed it until it was smooth and looked like green cream cheese. I added some black pepper for flavor.
*** The cottage cheese is a great alternative to ricotta because of the protein and the lower calorie and fat content. You could use ricotta instead and it would still taste great.
This is what the cottage cheese mixture looks like when it's done. Slightly green with no lumps.
In a large casserole dish (mine is 9x13), I layered like this:
Noodles
Chicken mixture
Spinach
Noodles
Cottage cheese mixture
Layer of tomato slices
1/2 cup mozz cheese
Noodles
Bechemel Sauce
The rest of the mozz cheese
Layer of tomato slices
Parmesan cheese (I garnished with ground pepper and oregano flakes)
Chicken mixture
Spinach
Noodles
Cottage cheese mixture
Layer of tomato slices
1/2 cup mozz cheese
Noodles
Bechemel Sauce
The rest of the mozz cheese
Layer of tomato slices
Parmesan cheese (I garnished with ground pepper and oregano flakes)
Bake, covered for 30 minutes. Remove the cover and bake for another thirty minutes.
And I was right, my kids scarfed this down!
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