Cooking Instructions
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Step 1
Bring a large saucepan of water to a boil. Cook
Lasagna Sheets (9)
for 8 to 10 minutes. Drain and rinse with cold water.
Step 2
Heat the
Extra-Virgin Olive Oil (80 mL)
in a large skillet over medium heat. Cook the
Yellow Onion (1)
and
Garlic (2 cloves)
until tender, 3 to 5 minutes.
Step 3
Stir in the
All-Purpose Flour (60 g)
and
Salt (6 g)
. Add the
Chicken Broth (480 mL)
and
Milk (240 mL)
and bring to a boil. Stir in
Shredded Mozzarella Cheese (170 g)
and
Grated Parmesan Cheese (25 g)
and stir until cheese is melted. Add the
Fresh Basil (2 g)
,
Fresh Oregano (2 g)
and
Ground Black Pepper (1 g)
. Remove skillet from heat and set aside.
Step 4
Preheat oven to 350 degrees F (180 degrees C). Coat a 9 x 13 baking dish with cooking spray.
Step 5
In the prepared dish, layer a third of the sauce, 3 lasagna noodles,
Ricotta Cheese (480 g)
,
Rotisserie Chicken (1)
,
Artichoke Hearts Packed in Water (395 g)
, 3 lasagna noodles, a third of the sauce,
Frozen Spinach (285 g)
,
Shredded Mozzarella Cheese (170 g)
, 1/2 cup of
Grated Parmesan Cheese (75 g)
, 3 lasagna noodles, remaining sauce,
Fresh Parsley (6 g)
and 1/4 cup of grated parmesan.
Step 6
Cover with foil and bake in the preheated oven for 40 minutes.
Step 7
Remove foil and bake for an additional 10 minutes.
