Ingredients
Scale
- 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
