Ingredients:
- 10 uncooked lasagna noodles
- 1 jar (16 ounces) white Alfredo pasta sauce
- 1/4 cup milk
- 1 1/2 teaspoons dried oregano leaves
- 3 cups cooked chicken, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 1 garlic clove, minced or pressed
- 3 cups (12 ounces) shredded mozzarella cheese
- 1 package (4 ounces) crumbled feta cheese
- 2 cups fresh baby spinach leaves (about 4 ounces)
Instructions:
- Preheat the Oven:
- Set your oven to 375°F (190°C).
- Cook the Lasagna Noodles:
- Boil the noodles in a large pot according to the package instructions, using the shortest recommended cooking time. Drain and set aside.
- Prepare the Alfredo Sauce Mixture:
- In a small bowl, whisk together the Alfredo sauce, milk, and oregano until smooth.
- Chop and Mix Ingredients:
- Coarsely chop the cooked chicken.
- Finely chop the artichoke hearts, red bell pepper, and onion. Place these in a large bowl.
- Add the garlic, shredded mozzarella, and crumbled feta cheese. Mix until well combined.
- Assemble the Lasagna:
- Spread 2/3 cup of the Alfredo sauce mixture over the bottom of a rectangular baking dish.
- Place half of the lasagna noodles on top, slightly overlapping them.
- Layer with half the spinach, followed by half the chicken and vegetable mixture.
- Repeat the layers, finishing with the remaining Alfredo sauce on top.
- Bake:
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the lasagna is bubbly and golden on top.
- Let it Rest and Serve:
- Allow the lasagna to rest for 15 minutes before cutting into squares. Serve warm and enjoy!
Tips for Best Results:
- For a richer flavor, use homemade Alfredo sauce.
- Fresh herbs like basil or parsley can be added for garnish.
- Serve with a crisp green salad and garlic bread for a complete meal.