White Chicken and Artichoke Lasagne

From Tasty Tidbits

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained chopped
1 pkg (8 oz) Shredded Mozzarella Cheese, divided
1/2 cup grated parmesan cheese
1/2 cup chopped drained oil packed sun-dried tomatoes (or just tomatoes)
2 pkg (8 oz each) cream cheese, softened
1 cup milk
1.2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped,divided
12 lasagna noodles, cooked




Directions
Heat oven to 350
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cram cheese, milk and garlic powder with  mixer until well blended; stir in 2 Tpsp basil.  Mix half with the chicken mixture
Spread half the remaining cream cheese mixture onto bottom of 13x9 inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.  Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min or until heated through. Sprinkle with remaining basil. Let stand 5 min before cutting to serve

Lasagna Soup

yield: 8 SERVINGS

Ingredients: 
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta (or cottage cheese)
1/2 c. grated Parmesan cheese
1/4 tsp. salt pinch of freshly ground pepper

additional cheesy yum:
2 c. shredded mozzarella cheese

Directions: 
For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms ! Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.