Creamy Artichoke Lasagna Recipes

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CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA



Creamy White Chicken and Artichoke Lasagna image

Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 50m

Yield 12

Number Of Ingredients 10

2 cups boneless skinless chicken breast, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped
½ cup chopped sun-dried tomatoes
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
½ cup KRAFT Grated Parmesan Cheese
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup milk
½ teaspoon garlic powder
¼ cup basil, chopped
12 lasagna noodles, cooked

Steps:

  • Heat oven to 350 degrees F.
  • Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
  • Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
  • Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 342 calories, Carbohydrate 25 g, Cholesterol 78.9 mg, Fat 18.9 g, Fiber 1.8 g, Protein 20.1 g, SaturatedFat 10.4 g, Sodium 522 mg, Sugar 2.6 g

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

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

CREAMY ARTICHOKE LASAGNA



Creamy Artichoke Lasagna image

Get an entrée on the table tonight in under an hour with this Creamy Artichoke Lasagna. You can even assemble it ahead of time for easy prep!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 11

1/2 lb. sliced fresh mushrooms
2 red peppers, cut lengthwise into strips
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup KRAFT Grated Parmesan Cheese
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
1-1/2 cups milk
12 lasagna noodles, cooked
1/2 cup loosely packed fresh basil leaves

Steps:

  • Heat oven to 350ºF.
  • Cook and stir mushrooms and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until tender. Remove from heat. Add artichokes, pesto, Parmesan and 1 cup shredded cheese; mix well.
  • Beat cream cheese and garlic powder with mixer until creamy. Gradually add milk, beating well after each addition. Reserve 2 cups cream cheese mixture. Add remaining cream cheese mixture to vegetable mixture in skillet; mix well.
  • Spread half the reserved cream cheese mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and 1/3 of the vegetable mixture. Repeat layers of noodles and vegetable mixture twice. Top with remaining noodles, reserved cream cheese mixture and shredded cheese; cover.
  • Bake 25 min. or until heated through. Let stand 5 min. before serving. Cut basil into thin strips; sprinkle over lasagna.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA



Creamy White Chicken & Artichoke Lasagna image

Watch this video to see how to take ordinary lasagna to a whole new level. Hint: It includes tender chicken, artichoke hearts and a creamy white sauce!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 10

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Steps:

  • Heat oven to 350°F.
  • Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
  • Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
  • Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA



Creamy White Chicken & Artichoke Lasagna image

Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.

Provided by Kraft Natural Cheese

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups boneless skinless chicken breasts, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped
1/2 cup chopped sun-dried tomato
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup Kraft® Grated Parmesan Cheese
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked

Steps:

  • HEAT oven to 350°F
  • COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
  • SPREAD half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
  • BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
  • Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.

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  • COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
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