As a middle child, I tend to be a people pleaser. But at the same time, I don’t like to be boxed in. As important as rules can be, for the most part, they are simply guidelines.
Everything about me seems to at least bend the rules:
- I like fast cars and motorcycles, but wish I could live like Laura Ingalls Wilder
- I like to travel, but wish I could raise chickens, cows, and raise vegetables
- I like living in the country, but wish for a no-maintenance condo
- I like vintage clothing, but end up wearing sweats and t-shirt
- I like antiques, but mid-century Scandinavian modern is eye-candy for me
See? I stop short of calling myself confused, but in my opinion, following rules can be dull.
Now that it’s fall, rules and schedules seem to control our lives. Days are busy from before sunrise until long after it sets. But here’s the rub: we still need to eat! And I still long for something homemade and comforting, but without massive amounts of effort. That’s when lasagna keeps the rules perfectly.
Using a rich roasted tomato and garlic bolognese sauce compensates for the lack of ricotta cheese. And using no-boil rice lasagna noodles keeps this easy, and gluten free. Use leftover cooked chicken, or meat from the deli.
Assemble the lasagna a few hours before baking (or the night before) so the noodles can absorb moisture from the sauce and soften.
Chicken and Artichoke Lasagna with Bolognese Sauce
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- 1 box lasagna noodles (rice pasta that is no-boil)
- 1 batch roasted tomato and garlic bolognese sauce (or 1 1/2 jars purchased pasta sauce)
- 3 cups grated cheese (mozzarella and parmesan)
- 3 cups shredded cooked chicken (2 large breasts, or from the deli)
- 1 can artichoke hearts, drained and chopped
Instructions
- Spread a thin layer of bolognese sauce over the bottom of a greased 9×13″ pan. Lay a single layer of lasagna noodles (uncooked) on the sauce, then top with additional sauce, cooked chicken, chopped artichoke hearts, and cheese. Repeat layering until all the noodles are used. Top with a final layer of sauce and cheese.
- Cover with foil and refrigerate at least 6 hours – overnight is best.
- Bake covered at 350 degrees for 45 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is bubbling and browning.
- Allow to stand for 10 minutes before cutting and serving.
- Cook Time: 1 hour
