This idea was another one of my acts of random brilliance. At first, my plan was to make chicken, spinach and feta lasagna. Then I had this epiphany that using spinach artichoke dip would be even better. And it was. Basically, the dip takes the place of ricotta or cottage cheese in a traditional lasagna recipe. And while I made the alfredo sauce for this dish from scratch, you could very well use jarred sauce and it will turn out just fine. What’s especially great about this recipe is that, while it tastes delicious right out of the oven, it tastes even better reheated the next day.
9 lasagna noodles
1/4 cup oil
1 lb. boneless, skinless chicken breasts, cubed
1 small onion
3 cloves garlic, minced
1 pint light or heavy whipping cream
2 Tbsp. garlic powder
1 Tbsp. parsley
1/2 cup grated parmesan and romano cheese
2 cups spinach artichoke dip
2 cups mozzarella cheese
Preheat oven to 350°. Cook lasagna noodles according to package directions. In a large skillet, cook chicken, garlic and onion in oil until chicken is no longer pink. In a small saucepan over low-medium heat, heat cream until bubbly. Add garlic powder, parsley and grated cheese. Stir until smooth. Pour 1/3 of sauce into the bottom of a 9-by-13-inch baking dish. Spread 1/3 of chicken over sauce. Sprinkle with 1/3 of mozzarella cheese. Layer 3 lasagna noodles on top of cheese. Spread 2/3 cup of the spinach artichoke dip over noodles. Continue layers until all ingredients are used up. Cover with tin foil and bake for 30-45 minutes. Uncover and bake an additional 15 minutes. Let stand 10-15 minutes before cutting.