INGREDIENTS:
10 unbaked lasagna
White alfredo pasta sauce
A quarter cup of milk
1 1/2 teaspoon dried oregano leaves
3 cups shredded cooked chicken
1 can (14 ounces) watered artichoke hearts, drained and chopped
1/2 cup red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
3 cups shredded mozzarella cheese
1 package crumbled feta cheese
2 cups packed fresh spinach leaves
INSTRUCTIONS:
Preheat the oven to 375°F. Cook noodles in (8-qt.) Stockpot according to package directions, using the shortest cooking time; In a small bowl, combine Alfredo sauce, milk, and oregano. Beat with a stainless steel whisk until combined; put aside.
Chop the chicken. Use a food processor to finely chop the artichokes, peppers, and onions; Place in a stainless steel mixing bowl (4 qt.). Using the garlic press, press the garlic into the pot. Add mozzarella and feta; Mix well.
To assemble the lasagna, spread 2/3 cup of the Alfredo sauce mixture into a rectangular baking dish or large baking dish. Place half of the knots on top of each other, overlapping each other. Half of the spinach leaves are above the noodles; brush with half of the chicken mixture. Repeat layers, starting with remaining half of sauce. After straining, pour the remaining sauce over the lasagna.
Cover the bread with aluminum foil. Take 45 minutes. Carefully delete the file. Continue cooking for 10-15 minutes or until bubbly. Remove from oven; Let it sit for 15 minutes to make serving easier. Cut into squares; Do this with a large spatula.
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