- 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
- 2 (8 ounce) packages cream cheese, softened
- 1 cup milk
- 2 tablespoons dried basil, divided
- 1 teaspoon garlic powder
- 8 ounces mozzarella cheese, thinly sliced
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
- 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.
- 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.
- Bake in the preheated oven until golden and bubbling, about 25 minutes.
04/23/2018
recipepes.com
Magnificent White Lasagna, recipe
PT15M
PT1H
5
455 calories
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