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You need artichokes.
You need lasagna noodles.
You need to prepare frozen spinach, thawed and drained.
You need chicken breasts.
Provide jar alfredo sauce.
You need onion, chopped.
Provide garlic.
You need to prepare chicken broth.
Use shredded mozzarella.
You need feta cheese.
Provide rosemary dried.

I'm putting chicken in your lasagna. I love a traditional lasagna, but sometimes it's nice to switch things up a bit and try something new. Third, the creamy filling uses La Terra Fina Spinach Parmesan & Artichoke Spread, which means a lot of prep work is already done for you. Assemble lasagna: In a large baking dish, spread a thin layer of the sauce mixture.

Pre heat oven 350. Cook chicken how ever you want. I poached mine while cooking and prepping this dish..
Chop onions and mince garlic. Saute for a few minutes..
Add chicken broth and rosemary. Bring to a boil..
Add chopped artichokes and spinach. Simmer for 5 minute with lid on. Add Alfredo, cover and simmer for 3 minutes. Dice up your chicken.
Pour 1/4 of sauce on bottom of 13x9 baking dish. Then noodles. Then chicken. Top with sauce and then mozzarella cheese. Repeat.
Top the last layer with feta cheese. Cover with tin foil and bake 40 minutes. Uncover and bake 10 more minutes. Let it sit for 10 minutes..

Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, and a layer of. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki. She loves Lasagna, so I made this for her one night for dinner. It was a hit with her family, I served it only with a side salad and it was a yummy complete meal.

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