Chicken And Artichoke Lasagna With Tomato Basil Cream Sauce
1 T. unsalted butter
1/4 c. fresh basil, torn
1/4 c. shallots, minced
1 clove garlic, minced
1/4 c. dry white wine
1 c. chicken stock
2 c. crushed tomatoes
2 T. tomato paste
1/4 c. heavy cream
salt and freshly ground black pepper
1 t. sugar
1 pound box lasagna noodles, parboiled al dente
1 quart whole milk ricotta cheese
4 skinless and boneless chicken breast halves, poached and sliced into bite-sized pieces
2 cans artichoke hearts, drained and quartered
2 c. whole milk mozzarella cheese, shredded
1 c. parmesan, grated
Preheat oven to 350º. In a 9x13 inch lasagna pan, spread 1/4 cup of the sauce in the bottom. **Add a layer of pasta. Spread 1/3 of the ricotta over the pasta. Lay 1/3 of the chicken pieces over that, then 1/3 of the artichoke hearts, then 1/3 of the remaining sauce, then 1/3 of the mozzerella, and 1/3 of the parmesan.
Repeat from ** two more times. Cover with foil and bake for 1 1/4 hours. Uncover and bake another 15 minutes or until heated through and top is browned and bubbly. Remove from oven and let sit for 15 minutes before serving.
Pairs Well With
This recipe is a collaboration with my son who, in his own right is an amazing chef. This is also my very first RECIPE POST since I joined today!