Chicken Sausage With Spinach And Artichoke Lasagna Recipes

ARTICHOKE SPINACH LASAGNA

Artichoke Spinach Lasagna image

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Provided by DMCCRACKEN

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g

CHICKEN SAUSAGE AND ARTICHOKE SKILLET LASAGNA

Chicken Sausage and Artichoke Skillet Lasagna image

Make and share this Chicken Sausage and Artichoke Skillet Lasagna recipe from Food.com.

Provided by Food.com

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups ricotta cheese
1 cup low fat cottage cheese (one-percent)
1 large egg, lightly beaten
2/3 cup grated parmesan cheese, plus more for garnish
1 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly
kosher salt & freshly ground black pepper
1 tablespoon olive oil
12 ounces chicken sausage
1 (32 ounce) jar marinara sauce
8 sheets no-boil lasagna noodles
1 (14 ounce) can quartered artichoke hearts, chopped
1/2 lb mozzarella cheese, thinly sliced
fresh basil leaf, torn

Steps:

In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper.
In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate.
Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.
Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.
Garnish with additional Parmesan cheese and basil before serving.

Nutrition Facts : Calories 653, Fat 36.8, SaturatedFat 16.9, Cholesterol 177.3, Sodium 1958.7, Carbohydrate 42.7, Fiber 11.5, Sugar 19.3, Protein 39.5

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