| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces lasagna noodles
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small yellow onion, sliced thin
- 5 cloves garlic, minced
- 1 cup store-bought pesto
- 2/3 cup white wine
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan
- 1 cup shredded rotisserie chicken
- One 4-ounce jar marinated artichokes, drained and chopped
- 1 cup finely chopped kale
- 1 1/2 cups grated mozzarella
- 8 ounces ricotta
- 1 Roma tomato, diced
- 5 to 6 fresh basil leaves, torn
Instructions
- Preheat the broiler.
- Bring a large pot of salted water to a boil. Break the lasagna noodles into 3-inch pieces and cook until al dente. Drain and set aside.
- Meanwhile, heat the oil and butter in a large ovenproof skillet over medium heat until the butter has melted and the oil is hot, then add the onion and garlic. Cook until softened, about 2 minutes. Add 2/3 cup pesto and stir to combine. Deglaze with the white wine, scraping the skillet with the spatula. Add the cream and Parmesan and bring to a simmer. Stir in the chicken, artichokes and kale, plus a little salt and pepper. Let the kale slightly wilt, then stir in the lasagna noodles. Remove from the heat and sprinkle over the mozzarella. Broil until the cheese has melted and is bubbly and starting to brown, about 2 minutes.
- Remove from the oven, then spoon over the ricotta and remaining 1/3 cup pesto. Sprinkle over the diced tomatoes and torn basil leaves before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 927 |
| Total Fat | 63 g |
| Saturated Fat | 28 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 148 mg |
| Sodium | 908 mg |
| Serving Size | 1 of 6 servings |
| Calories | 927 |
| Total Fat | 63 g |
| Saturated Fat | 28 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 148 mg |
| Sodium | 908 mg |
Reviews
I made this tonight, mostly as written. However, I did end up doubling the kale as I wanted to use up what I had. Honestly, even with doubling the finely chopped kale, we didn’t taste “kale.” It just blended in with the pesto, both in appearance and taste. I used Chardonnay to deglaze the pan, but as with the kale, the wine flavor never came through.
Pesto and cheese ruled.
It is an ooey-gooey-rich dish, as others have noted. Next time (and there will be a next time!) I may cut back on the mozzarella, and perhaps use light cream or 1/2 and 1/2 in place of the heavy cream.
I found that letting go of my OCD and just haphazardly breaking the dry lasagna noodles into approximately 3” pieces worked fine. I also saved cooking them until close to the end of the sauce being done so all I had to do was transfer them with a spider to the sauce. The little extra pasta water helped thin the sauce a bit.
I think I’ll try adding some red pepper flakes next time to punch up the spice a bit, though my husband thinks it’s fine the way it is. We both agreed that substituting peeled, deveined shrimp for the chicken would be delicious!
Thanks, Ree, for another delicious, easy dinner recipe.
I will probably swap for a different pasta next time as breaking up the noodles raw turned out to be a nightmare! Shards of raw noodles all over my stovetop and ground, lol.