Freeze-Ahead Chicken and Artichoke Lasagna

Remove wings and drumsticks from chicken and set aside for another use, such as lunch.

Discard skin; pull meat from breast and thighs and chop it.

Combine in a bowl with chopped artichokes.

In another bowl, stir together ricotta, egg and salt.

In a 9 x 13-inch baking dish, pour in a thin layer of marinara sauce and top with a layer of noodles.

Cover with half the ricotta and sprinkle with some mozzarella.

Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture.

Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese.

Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan.

Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.

To bake, remove foil, discard plastic and re-cover with foil.

Bake at 400°F until bubbling, 60 to 75 minutes.

Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more.

Let cool 10 to 15 minutes before slicing and serving.