The first time I made it, I made a vegetarian version. It was really good, but it was so much food. I had to throw away leftovers because we couldn't finish it all within a week. When making it the second time, I knew I needed to cut down the recipe a little since I was just making it for Rob, the kids and I. I also added chicken the second time around since I would be feeding any vegetarians with this go round.
Spinach and Artichoke Lasagna
6.3 oz jar basil pesto
1 cup frozen chopped spinach, thawed
7 oz artichoke quartered artichoke hearts
10 oz ricotta cheese
2/3 cup parmesan cheese
1 egg, beaten
2 cups shredded mozzarella
1 box oven ready lasagna noodles
1 jar Classico alfredo sauce (any variety will do)
The ricotta mixture and chicken mixture
1. Mix diced chicken breast and pesto together in mixing bowl.
2. Pat spinach with paper towel to remove excess moisture.
3. Slice artichoke hearts into small pieces. Mix with spinach, ricotta, parmesan, and egg.
4. Pour 1/4 sauce into the bottom of a greased slow cooker. Break pasta noodles into pieces and cover sauce with noodles. ( I use three noodles per layer)
5. Spread half of ricotta mixture on top of noodles. Spread half of chicken mixture on top of ricotta mixture.
6. Top chicken mixture with another layer of noodles. Pour half of remaining sauce over the noodles. Sprinkle 1 cup of mozzarella over sauce.
7. Repeat layering starting with the ricotta mixture.
8. Cook on low for 3 1/2 to 4 hours.
9. If you want your cheese on top browned, remove ceramic pot from the slow cooker basin and place in oven. Broil until the cheese is browned to your liking.
10. Return to slow cooker and let set for 10 minutes before serving.
H and B going to town on their lasagna.
The end result after two helpings a piece, and demanding to eat some of mine.
We did have some leftovers with the recipe, enough for 2 servings instead of 6. Rob said he liked this batch better than the first time I made it. Probably because there was no meat in it the first time. My hubby loves his meat. If you want to make a vegetarian version, omit the chicken and add the pesto to the ricotta mixture. Follow the rest of the recipe as instructed above.