Tag Archives: Quorn Chicken

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

For as long as I can remember, my mom has always had an ever-growing collection of cookbooks. The extensive collection was (and probably still is) filled with local Hawai’i recipe books, Korean, Japanese, and Chinese cookbooks up the wa-zoo. There were books whose covers were aged, pages stained with various ingredients from when she cooked those particular recipes. When we went to the library, she almost immediately went to the cookbook section to scope out new books as well (a trait I have happily, apparently, inherited).

One of the cookbooks I lovingly recall is the original Moosewood Cookbook by Mollie Katzen, first published in the 1970’s.  The book was a gift to my parents when they married, from my grandparents. The original book contains handwritten recipes, colorless, hand-drawn pictures. (There’s a newer version of this cookbook, where color has been added and many of the recipes have been slightly altered.)

My mom had a handful of staple recipes she’d use from the Moosewood Cookbook. The pasta al cavolfiore (or spaghetti with cauliflower) was probably my most frequent request. The broccoli mushroom noodle casserole was another go-to favorite around our house. However, my top favorite recipe — the one I’d get most excited about when I saw the marinara cooking on the stove, and the cookbook laid out on the kitchen counter, was the vegetable lasagna.

A good lasagna is no small feat.  I think every aspect needs to be flavorful, but not so much that one part of the lasagna overpowers another layer of flavor. The following lasagna isn’t one you’ll find in the beloved Moosewood, but it’s a good one! This pesto lasagna is creamy, very filling and most definitely doesn’t lack in flavor.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Yields 6-10 servings.

1- 16 ounce box lasagna noodles
4 ounces butter
1/4 cup all-purpose flour
8 ounces prepared basil pesto
1 1/2 cups No-Chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup olive oil
2 shallots, minced
2 cloves garlic, minced
18 ounces Quorn Chik’n Tenders
1- 19.75 ounce can quartered artichoke hearts
16 ounces whole milk ricotta
2 eggs, beaten
8 ounces sun dried tomatoes, julienned
1 teaspoon salt
1/2 cup grated parmesan cheese
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 pound part-skim mozzarella cheese, shredded

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Set aside until needed.

Prepare the sauce: In a large heavy-bottomed pot, melt the butter over medium-high heat. Whisk in the flour until a slight paste forms. Cook for 1-2 minutes. Whisk in the pesto, broth, milk and cream. Occasionally stir until the sauce thickens (6-8 minutes). Whisk in the one teaspoon of granulated garlic, teaspoon of salt, and half teaspoon of pepper. Reduce heat to low until the sauce is needed.

Prepare the Chik’n: In a medium pan, heat the 1/4-cup of olive oil over medium-high. Add in the shallots and minced garlic, then sauté until the shallots soften (3-4 minutes). Add the Quorn Chik’n Tenders and artichoke hearts. Sauté until the tenders are golden brown.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Prepare the ricotta: In a large mixing bowl, combine the ricotta, eggs, sun dried tomatoes, teaspoon of salt, parmesan cheese, tablespoon of dried thyme and the tablespoon of granulated garlic. Stir until well combined.

Preheat your oven to 350 degrees F.

Assemble the lasagna: In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce (4 noodles should work).

Next, add half of the tomato-ricotta mixture, spreading it over the layer of noodles. Add half of the Chik’n over the ricotta layer. Add 1/3 of the sauce over the Chik’n, followed by 1/3 of the shredded mozzarella. Repeat these layers again, then add one more layer of noodles, followed by the remaining sauce, then the remaining mozzarella.

Lightly oil a sheet of foil, then cover the lasagna, oil-side over the cheese. Place the whole pan on a baking sheet (in case of overflow). Bake the lasagna for 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking. Cool for 15-20 minutes before slicing.




Cheesy Vegetarian Chicken, Spinach and Artichoke Wraps


Sometimes I will see a recipe while browsing food blogs at 11:30, midnight, and think I need this in my mouth right now. Then I fall asleep dreaming of said food, waking in the morning still craving what I saw the night before. When I saw this spinach and artichoke grilled cheese sandwich, it blew my mind. Now, I am picky (P-I-C-K-Y) about spinach artichoke dip. It absolutely cannot taste like mayonnaise. It must be creamy. A little spice is delicious. Oh, and cheesy? Heck yes it must be cheesy. This sandwich sounded amazing, filled with all the things I love about a good spinach artichoke dip.

But I wanted to make something my husband would be more easily convinced to have as dinner. Veggie chicken sounded like a good addition… And morphed into a wrap? That’s a little healthier than buttered bread, right? (Hah.) When I told him what I was making for dinner, he said, “Okay.” As we ate that transformed into, “This is my favorite thing ever. I was not at all excited about it. But this… This is SO good!”

The truth is, I thought about this recipe all day before I made it. And as usually happens when I do that – the final product wasn’t at all what I envisioned all day. It far surpassed fulfilling my food craving in flavor. Chock full of spinach, the filling is still very creamy and slightly spicy (add more or less Sriracha to your liking). The Quorn Chik’n added a satisfying amount of protein, making this an easy dinner for two. Granted, I made two huge wraps… Feel free to split the filling up into three or four portions if you’d like.    



Cheesy Vegetarian Chicken, Spinach and Artichoke Wraps

Heartily feeds two grown folks.
Recipe idea greatly adapted from Joy the Baker.


2 tbsp. oil
4 cloves garlic, minced
2 Quorn Chik’n Cutlets (thawed and cubed in bite-size pieces)
¼ cup diced white mushrooms
1½ cups artichoke hearts, roughly chopped
4 oz. fresh spinach, plus 2 oz. for serving
2 oz. Muenster cheese
4 oz. shredded mozzarella cheese
2 tbsp. crumbled bleu cheese
1 tbsp. Sriracha
2 tbsp. cream cheese, softened
2 Lavash flatbreads *

*We decided to try Trader Joe’s Lavash flatbread, which is what I used for these wraps. Use what you have available to you. Can’t find lavash? A large tortilla would easily work for this.




Heat the oil in a large skillet over medium-high heat, then add the garlic, sauteing until fragrant (1-2 minutes). Add the Quorn Chik’n, stirring to evenly coat with the garlic-oil. Cook, stirring occasionally until the chik’n is nicely golden brown (6-8 minutes).

Once the chik’n is browned, add in the diced mushrooms and artichoke hearts. Stir everything together well, cooking for 3-4 minutes, until the mushrooms are browned and tender. Add the Muenster cheese (I used slices and just broke them up into bite-sized pieces), mozzarella, and bleu cheese, again stirring to evenly combine everything. Add the spinach, one large handful at a time, folding it in. Cook just long enough for the spinach to wilt. Remove the filling from the heat.

Heat a large griddle or pan over high heat. Heat the flatbread for 30 seconds (or until nicely warmed), flip and do the same to the other side.


Spread one tablespoon of softened cream cheese in the center of each flatbread. Spoon the chick’n filling on each flatbread, right along the center. Add one ounce of fresh, uncooked spinach, on top of each flatbread. Wrap up like a burrito (fold both short-sides in, over the filling, then roll up length-wise). Eat immediately while hot.