Ree Drummond's Chicken Spinach Artichoke Lasagna The Pioneer Woman Food Network

Ree's creamy, cheesy loaf-pan lasagnas are perfect to pull from the freezer for a fast dinner fix!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Chicken Spinach Artichoke Lasagnas
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 30 min
Active: 50 min
Yield: 6 lasagnas (12 to 18 servings)

Ingredients

36 lasagna noodles
Nonstick cooking spray, for the baking sheet
12 tablespoons salted butter
1 onion, diced small
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 quarts milk
2 cups heavy cream
4 cups grated Parmesan
Two 12-ounce bags frozen spinach, thawed
4 cups shredded rotisserie chicken
Two 15-ounce cans quartered artichoke hearts, chopped

Ricotta Mixture:

32 ounces ricotta
1/2 cup pesto
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
3 large egg yolks, beaten
Kosher salt and freshly ground black pepper

To Assemble:

2 1/4 cups grated fontina cheese
18 slices mozzarella
Fresh basil leaves, for garnish

Directions

Special equipment: six 8 1/2-by-4 1/2-by-2 3/4-inch foil loaf pans

Cook the noodles according to the package instructions. Spray a baking sheet with the cooking spray. Drain the noodles and transfer them to the prepared baking sheet.

Make the sauce by melting the butter in a large pot over medium heat. Add the onions, garlic, rosemary and red pepper flakes. Season with a good pinch of salt and pepper. Cook until softened, 2 to 3 minutes. Sprinkle over the flour and cook, stirring, for 1 to 2 minutes. While stirring, slowly add the milk, followed by the cream. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the Parmesan, spinach, chicken and artichokes. Stir.

For the ricotta mixture: Combine the ricotta, pesto, parsley, oregano, egg yolks, salt and pepper in a large bowl. Set aside.

To assemble: If baking immediately, preheat the oven to 350 degrees F.

Spoon roughly 1/4 to 1/2 cup sauce on the bottom of a foil loaf pan. Lay out 6 noodles on a work surface and spoon 1/4 cup ricotta mixture on each; spread evenly. Sprinkle a tablespoon of the fontina over the ricotta. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and 3 slices mozzarella. Repeat with the remaining loaf pans and ingredients. Cook immediately or cover with foil and freeze.

To cook immediately, bake, uncovered, until bubbling, about 25 minutes. To cook from frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.

Garnish with the basil and serve.

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Ree Drummond's Chicken Spinach Artichoke Lasagna | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=RfStZF55e8k