Magnificent White Lasagna
Description
Chicken and artichokes with mozzarella and Parmesan cheeses make a delightful white lasagna that brings a welcome twist to tomato-based classic.
Ingredients
•
12 lasagna noodles, or as needed
•
2 cups shredded cooked chicken, or more to taste
•
1 (14 ounce) can artichokes in water, drained
•
8 ounces shredded mozzarella cheese
•
3/4 cup grated Parmesan cheese, divided, or to taste
•
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
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2 (8 ounce) packages cream cheese, softened
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1 cup milk
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2 tablespoons dried basil, divided
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1 teaspoon garlic powder
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8 ounces mozzarella cheese, thinly sliced
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
3
Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
4
Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
5
Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
6
Bake in the preheated oven until golden and bubbling, about 25 minutes.