No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken-and-Artichoke Lasagna

  • prep: 20 mins
    total time: 1 hour
  • servings: 6
Photography: Johnny Miller

Ingredients

  • 3 tablespoons unsalted butter
  • 2 stalks celery, sliced 1/4 inch thick
  • 1 yellow onion, diced medium
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups chicken broth
  • 3 cups shredded cooked chicken
  • 1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
  • Salt and pepper
  • 1 cup fresh breadcrumbs
  • 6 no-boil lasagna noodles

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.

  2. Step 2

    Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

Source
Everyday Food, December 2012

Reviews (8)

  • 25 Feb, 2014

    I really like this recipe. I cubed about 2 lbs of chicken cutlets instead of pulling chicken to save time. Also, I upped the amount of marinade I put on the breadcrumbs because I felt 1 tbsp wasn't really going to do anything. Other than that I make as directed and it is really tasty. The base is pretty much the same as pot pie without carrots or peas, so, yes, it does have a pot pie type flavor. The only reason it is a lasagna is because of the layering. Overall, yum!

  • 10 Feb, 2013

    I'm surprised by the negative reviews! I was worried it might be bland,but I did not find it bland AT ALL! I did throw in some grated pecorino-romano and that made it even better, I think. If the sauce is too runny, whisk it more-- it does take more than a minute to get it to thicken. I never review recipes, but I wanted to add my input on this one.

  • 16 Jan, 2013

    Average is kind. This recipe was bland. easy, yes. Boring, yes. Tasteless, yes. I wouldn't make it again. Oh, and it's not a lasagna by any stretch of the imagination. Don't get anyone's expectations up...simply call it what it is--casserole.

  • 11 Jan, 2013

    Just made this for dinner and it was incredibly average. The chicken mixture had too much liquid so it was a pretty bland, runny mess. I agree with the poster that said it tastes more like chicken pot pie than anything. Probably wont be making it again.

  • 18 Dec, 2012

    This lasagna was so easy to make and absolutely delicious. Without cheese it is light yet satisfying at the same time.

  • 3 Dec, 2012

    So good and quick to throw together. Added a squeeze of lemon to the artichoke and chicken mixture and served with parmesan cheese.

  • 2 Dec, 2012

    This is an easy "comfort food" recipe. Not a traditional lasagna yet so fantastic. I would not add any salt. The marinated artichoke hearts are salty enough. I did add 3/4 cup whole wheat bread crumbs (packaged) as I did not have the time/bread to make "real" breadcrumbs. I will share with family, friends and make it for company. Delish!

  • 29 Nov, 2012

    This was quite good. Easy to make and a good non dairy lasagna. Reminds me a bit of a pot pie. Husband thought it was OK as he thought the artichokes made it too tangy. I personally love marinated artichokes so I enjoyed it.