Some good friends just had their second baby boy and we couldn’t wait to go visit them! I had to try to give them a few weeks to settle in before pleading to come and visit. “We’ll bring dinner!” always sweetens the deal.
Is it obvious that I’m a tad anxious to be a Mom? (I am.)
How precious is he?!
After much thought, I decided to make a lasagna because I could make it ahead of time and comfort foods are still in full force here in chilly and snowy Minneapolis. I also made them some bacon & broccoli quiche and spicy pork for them to eat and/or freeze for a different time. (I’ve heard that the weeks after having a baby are a tad crazy and wanted to do whatever I could to help!)
The Taster was especially happy that it made an additional 8×8 pan – I’m fairly certain all of his meals when I’m gone this week will contain some sort of pasta. (Except for that quiche.)
Chicken, Artichoke & Mushroom Lasagna
- 16 oz lasagna noodles
- 8 oz sliced mushrooms
1 Tbsp olive oil
2 cans artichoke hearts, drained and chopped
1 rotisserie chicken, chopped
- 15 oz part skim ricotta cheese
- 16 oz shredded mozzarella cheese
- 2 cups shredded Parmesan cheese
- 1.5 – 25 oz large jars of marinara
Cook lasagna noodles in boiling water as directed.
Pre-heat oven to 375°.
Heat olive oil in large pan. Add mushrooms and saute for about 3-4 minutes, until lightly browned.
Combine chicken, mushrooms, artichokes, egg, ricotta, 1 cup Parmesan and 1 cup mozzarella cheese in large bowl.
Spread 1/2 cup marinara on bottom of pan. Layer noodles, chicken mixture and sprinkle with remaining cheese. Repeat until all ingredients are gone. (I used a 9×13 pan and an 8×8 pan)
Cover with foil and bake for about 40 minutes. Remove foil and bake for another 10 minutes until cheese is golden brown.