Today's recipe comes to us from Juliana Palmcook

Ingredients- 1 box of lasagna noodles cooked until tender

Artichoke Sauce
3/4 can of drained spinach
1 can of drained artichoke hearts
1 8 oz jar of mushrooms and roasted red bell peppers with 1/2 of the juice
1 stick of melted butter
3/4 cup of onion and chives cream cheese
1/3 cup of mayonnaise
4 tbs of pesto
1/2 cup of Parmesan cheese
1/2 tsp of salt
1 tsp of garlic powder
4 garlic cloves minced
3 tbs of olive oil

You will also need 1 lb of chicken breasts, skinned and boned, 1 bag of shredded mozzarella, an additional stick of butter and bread crumbs.

Combine all the above ingredients in a large bowl and stir well. Set aside.

Chicken
1 lb of boneless chicken breasts-thinly cut into slices.
A tbs of Parmesan cheese, 1 tsp of oregano, 6 tbs of olive oil, and 2 tbs of bread crumbs.

In a large skillet pan fry chicken with the above ingredients until cooked thoroughly.

Put chicken into artichoke sauce and gently coat until all chicken is coated.

Preheat oven to 350 degrees

Layer the bottom of 13 x 9 glass pan with lasagna noodles, artichoke sauce and 1/3 of a bag of mozzarella cheese.
Repeat this step once and top with lasagna noodle.

Topping-
Pesto
1 stick of melted butter
3 tbs of bread crumbs
2 tbs of Parmesan cheese
1/ 4 tsp of garlic powder

Thinly spread a layer of pesto over the top layer of pasta.
In a small bowl mix butter, bread crumbs, Parmesan cheese and garlic powder.

Top gently over the top layer of noodles. You may want to sprinkle any extra mozzarella cheese too.

Bake for 25-30 minutes

Let stand and set for 5-6 minutes

Enjoy the taste of Italy in your own home!

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