Easy Make Ahead Chicken And Artichoke Lasagna Recipe

Ingredients

• 1 rotisserie chicken
• 1 (14-ounce) can artichoke hearts in water, drained and chopped
• 1 (15-ounce) container (2 cups) ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1 (28-ounce) jar tomato sauce
• 8 ounces no boil lasagna noodles (half a box)
• 1 (12-ounce) bag shredded mozzarella
• 1/2 cup shredded Parmesan cheese

Instructions

1. Remove wings and drumsticks from chicken and set aside for another use.
2. Discard skin; pull meat from breast and thighs and chop it. Combine in a bowl with chopped artichokes.
3. In another bowl, stir together ricotta, egg and salt.
4. In a 9 x 13-inch baking dish, pour in a thin layer of tomato sauce and top with a layer of noodles.
5. Cover with half the ricotta and sprinkle with some mozzarella.
6. Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture.
7. Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese. Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan.
8. Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.
9. To bake, remove foil, discard plastic and re-cover with foil.
10. Bake at 400°F until bubbling, 1 hour to 1 hour and 20 minutes. Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more.
11. Let cool 10 to 15 minutes before slicing and serving.