Ingredients

The following ingredients have 12 Servings
  • 1 15 oz container part skim ricotta cheese
  • 1 8 oz container spreadable chive & onion cream cheese, softened
  • 1/2 cup prepared Ranch salad dressing
  • 1/2 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 1 10 oz box frozen chopped spinach, thawed and dried
  • 1 14 oz jar marinated artichoke hearts, drained and roughly chopped
  • 1/2 cup thinly sliced green onion
  • 1/3 cup grated Parmesan cheese (plus 2 Tbsp divided)
  • 1 Tbsp dry Italian seasoning
  • 2 tsp garlic salt
  • 1 tsp garlic powder
  • 1-2 tsp red pepper flakes (Adjust to your taste)
  • 1/2 tsp freshly ground black pepper
  • 15 oven ready Lasagna noodles
  • 4 cups roughly chopped rotisserie chicken
  • 3 cups shredded mozzarella or pepper jack cheese cheese (divided.)
  • 3 cups prepared Alfredo sauce (divided)
  • 1 Tbsp chopped Italian parsley (optional)

Instruction

  • Preheat the oven to 350°F. Lightly spray the bottom and sides of a deep 9 x 13-inch baking dish with cooking spray.
  • In a medium-size mixing bowl use an electric mixer to whip together the ricotta, cream cheese, Ranch dressing and sour cream until fluffy and combined
  • By hand mix in the spinach, artichoke hearts, green onion, 1/3 cup Parmesan, Italian seasoning, garlic salt, garlic powder, red pepper flakes and black pepper. Mix until the ingredients are evenly distributed.
  • To assemble drizzle the bottom of the dish with with 2/3 cup Alfredo sauce and arrange 5 noodles over the sauce.
  • Spread the noodles with 1/2 of the spinach filling, top with 1/2 chopped chicken and 1 cup shredded cheese. Repeat ending with a final layer of noodles.
  • Drizzle the remaining Alfredo sauce on top and spread to cover.the noodles. Cover with foil and bake for 55 minutes or until the noodles are fork tender.
  • Remove the foil and sprinkle with the remaining 1 cup shredded cheese and 2 Tbsp grated Parmesan. Bake uncovered for 10-15 minutes longer until golden and bubbly. Broil at the end to brown further, if desired.
  • Let stand for 10 minutes, then cut and serve. Garnish with chopped Italian parsley.