It’s no secret that I am a huge pasta fan. Until a few years ago, I might have even been called a pasta junkie. I just can’t get enough of those lovely carbs. And cheeses. But you also need to throw some protein in there. And sometimes I like to mix up my red sauce for a little white sauce or even some pesto.
But there are some staples in lasagna that I just don’t mess with. I love to use 3 different cheeses – mozzarella, parmesan, and ricotta. And I love vegetables in there. For this particular recipe, I choose artichoke hearts, sundried tomatoes, and mushrooms. I left spinach out so it would be a little lighter.
- 1 jar (16 oz.) alfredo sauce
- 1 jar (8 oz.) petso sauce
- 1 box (16 oz.) lasagna noodles, prepared according to instructions on box
- 4 cups mozzarella cheese
- 1 1/2 cups parmesan cheese
- 15 oz. ricotta cheese
- 2 eggs
- 1/2 tsp. salt
- dash of pepper
- 1/2 tsp. oregano
- 2 boneless, skinless chicken breasts, boiled and cubed
- 8 oz. sliced baby bella mushrooms
- 1 can (14 oz.) artichoke hearts, quartered
- 1 bag (3.5 oz.) julienne cut sun dried tomatoes (Bella Sun Luct)
1. Preheat oven to 350 degrees. Spray a 9×13 inch pan with nonstick cooking spray. Set aside.
2. Take a medium bowl and combine there alfredo and pesto sauces. In a large bowl, combine cheeses, eggs, salt, pepper, and oregano.
3. Pour 1/3 cup of sauce in bottom of 9×13 pan. Lay 3 noodles, side by side, in bottom of pan. Layer 1/3 of the chicken, mushrooms, artichoke hearts, and sun dried tomatoes on top of noodles. Add 1/4 of the cheese mixture. Pour 1/3 cup sauce evenly over layer. Top with another layer of noodles and repeat.
4. When you’ve repeated the layers two more times, finish off with one final layer of noodles, cheese, and sauce. The last step is to cover pan tightly with aluminum foil and place in oven. Bake lasagna for a half of an hour. When cheese is bubbling on top take the pan out. Allow to cool for some minutes before serving.