Chicken, Spinach and Artichoke Lasagna

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Chicken, Spinach and Artichoke Lasagna

This is a great recipe when you finish up a weekend and have an extra appetizer laying around. This weekend, I had extra spinach artichoke dip. (See previously blog for recipe: Spinach Artichoke Dip) It was such an easy recipe after having done all the work to make the original recipe, that it will be perfect for a Monday night.
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper
6 slices oven-ready lasagna sheets
1 ball fresh mozzarella, sliced
Preheat oven to 375 degrees.
Sauté chicken in olive oil. Salt and pepper the chicken until cooked through.
Place ¼ cup spinach artichoke dip on the bottom of a 9×9 baking dish.
Add 2 sheets of lasagna sheets on top. 




Place ½ of the chicken, spread out evenly.
Repeat: spinach dip, noodles, chicken, noodles, dip.
Add sliced mozzarella cheese on top of the final layer.  




Cover and bake for 20 minutes.  Bake for 10 minutes uncovered.

Broil if cheese if it needs additional browning. 




Allow to rest for 10 minutes before slicing and serve.


Serve warm.


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