Hubby said I can make this again! It’s like spinach artichoke dip you eat with a fork!

Spinach Artichoke Lasagna

1 c. fat free chicken broth

6 Oven ready lasagna noodles

3 c. diced cooked chicken

½ c. diced onion

½ tsp garlic powder

2 (14 oz) cans artichoke hearts, quartered, drained

10 oz box chopped spinach, thawed, drained & squeezed dry

Salt and pepper, to taste

¼ c. grated Parmesan

8 oz. light cream cheese

½ c. shredded mozzarella

2 oz crumbled feta

 

Preheat oven to 350*. Pour a little broth in the bottom of a 9×13 pan and add 3 lasagna noodles, set aside.  In large skillet sprayed with cooking spray, add chicken, onion, garlic powder, artichoke hearts, spinach, salt and pepper; combine. Add Parmesan and cream cheese and stir until cream cheese is melted and ingredients are well combined; add broth if needed to make mixture less dry. Pour half the chicken mixture over the lasagna noodles in prepared pan. Top with remaining lasagna noodles; top with mozzarella and feta. Bake 20-30 minutes or until heated through and pasta is done.

Yield: 6 servings.