Chicken Sausage with Spinach and Artichoke Lasagna

  5.0 – 1 reviews  • Artichoke
Yield: 8 servings
Yield: 8 servings

Ingredients

  1. 8 tablespoons (1 stick) unsalted butter
  2. 1 cup finely chopped yellow onion
  3. 3 tablespoons minced garlic
  4. 1/2 cup all-purpose flour
  5. 7 cups milk
  6. 1 1/2 teaspoons kosher salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1/4 teaspoon freshly grated nutmeg
  9. 2 (10 oz.) boxes or bags frozen chopped organic spinach, defrosted and wrung dry
  10. 3 cups grated Parmesan
  11. 2 tablespoons olive oil, plus more for coating baking dish
  12. 1 1/2 lbs. chicken sausage
  13. 2 (14-ounce) cans quartered artichoke hearts, drained and chopped
  14. 1 pound oven-ready Lasagna sheets
  15. 1 tablespoon butter, cut into 8 pieces

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. 
  2. Remove from the heat. Place a piece of plastic wrap directly on the surface of the creamy sauce until ready to assemble the lasagna. 
  3. Set a large, 12-inch saute pan over medium heat and add the olive oil. Brown the sausage until golden brown and cooked through, about 4 to 5 minutes. Stir in artichokes. Transfer to a plate to cool and set aside. 
  4. Preheat the oven to 375 degrees F. 
  5. Coat a 9-by-13 inch baking dish with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken and artichoke mixture over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken and artichokes. Repeat 2 additional times with the remaining bechamel sauce, chicken and artichokes, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a lined baking sheet and bake, uncovered, until bubbly and beginning to brown, about 45 minutes. 
  6.  Remove from the oven and cool for at least 20 minutes before serving.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 998
Total Fat 53 g
Saturated Fat 25 g
Carbohydrates 79 g
Dietary Fiber 10 g
Sugar 15 g
Protein 54 g
Cholesterol 175 mg
Sodium 1658 mg
Serving Size 1 of 8 servings
Calories 998
Total Fat 53 g
Saturated Fat 25 g
Carbohydrates 79 g
Dietary Fiber 10 g
Sugar 15 g
Protein 54 g
Cholesterol 175 mg
Sodium 1658 mg

Reviews

Michelle Rivera PhD
Creamy and perfectly spiced. While
Family enjoyed. Would make again!

 

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