I do like lasagne, but find it such a hassle to make – all of those different pots and pans cooking on the stove making all the different components, all the assembling that’s require and then you have to wait even longer while it’s in the oven! So when I come across a shortcut recipe for making lasagne, I’m always keen to give it a go.
I actually found this recipe on Pinterest, but when I googled it, it actually turned up on the Kraft website here. We don’t really get many Kraft products in NZ other than cream cheese, so I’ve changed the recipe (and some of the quantities) to make it easier for those of us here in good ol’ Aotearoa. I used less cream cheese in my recipe; the original probably has a bit more sauce so go ahead and use the quantities in the original if you prefer it that way. I also used instant lasagne sheets which made it even easier as I couldn’t be bothered with cooking the pasta first. Also, note that the mozzarella used is the stuff that you can buy in bags already grated – not the real-deal-buffalo-milk-goodness mozzarella.
You may have noticed from the photos that I in fact missed the step about covering the lasagne before I put it in the oven. Whoops! That’s why there’s such a dark brown crust on the top (which actually tasted all right!). Of course, feel free to cover or not cover, depending on if you want your cheese to be gooey, or crispy (though you may want to turn the oven down a bit if you’re not covering it)!
I prepared this lasagne while bubs was napping and left it in the fridge for the rest of the afternoon. Later that evening I just chucked it in the oven and it seemed to turn out fine – so if make-ahead sounds like you’re kind of thing, you should definitely check this recipe out.
Creamy chicken, artichoke and sundried tomato lasagna
instant lasagne sheets (I used most of a 200g packet)
Heat oven to 200 degrees Celsius.
Combine chicken, artichokes, 1 cup of the mozzarella cheese, parmesan cheese and tomatoes. Beat the cream cheese, milk and garlic powder with a mixer (or whisk) until blended; stir in 2 tablespoons of the basil. Reserve half; mix the remaining half with the chicken mixture.
Spread half of the remaining cream cheese mixture onto bottom of a baking dish (mine was about 30 x 30cm); cover with lasagne sheets and 1/3 of the chicken mixture. Repeat layers of lasagne sheets and chicken mixture twice. Finish with a layer of lasagne sheets then pour over the rest of the cream cheese mixture. Sprinkle with the rest of the mozzarella. Cover (use foil which has been sprayed with oil to prevent the cheese sticking).
Bake for about 25-30 minutes or until it is bubbling and the pasta is cooked. Sprinkle with the remaining basil. Let stand for 5 minutes before cutting to serve.