Prepare Delicious Cheesy Chicken Spinach and Artichoke Lasagna

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Cheesy Artichoke and Spinach with Chicken Layers of noodles, cheese, chicken, spinach, and artichokes make up the delectable dish known as lasagna. For another cheesy but more conventional pasta recipe, try my Easy Lasagna.

Cheesy Chicken Spinach and Artichoke Lasagna

Amelia

Cheesy Artichoke and Spinach with Chicken Layers of delicate chicken, spinach, and artichokes make up the rich and creamy dish known as lasagna. Between tender pasta sheets, a creamy sauce and melted cheese bind everything together. This hearty dish works well for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Main Course

Cuisine American, Italian

Servings 12

Ingredients

16 Ounce (1 pound) Lasagna noodles, cooked al dente according to package instructions
3 Tbsp Unsalted butter
1½ Teaspoons garlic, minced
3 Tbsp All-purpose flour
3 Cups (735g) Whole milk
1 Teaspoon kosher salt
½ Teaspoon black pepper
1 Cup (100g) Parmesan cheese, grated
3 Cups 420g) Rotisserie chicken, shredded
½ Pound Frozen chopped spinach, thawed and squeezed of excess liquid
1 Can (15 ounces) Artichoke hearts, drained and chopped
1 Container (15 ounces) whole milk ricotta cheese
4 Cups (452g) Mozzarella cheese, shredded
Fresh parsley for garnish
Grated parmesan, for garnish

Instructions

Set the oven's temperature to 375°F. Apply nonstick cooking spray to a 9 x 13-inch baking dish.
Melt the butter in a large skillet over medium heat. Cook the garlic for approximately one minute, or until it becomes aromatic. Cook for one more minute after adding the flour.
Slowly add in the milk while whisking. In order to allow the mixture to thicken, add salt and pepper and boil for two to four minutes, stirring occasionally.
Stir in the parmesan until it melts. Add artichokes, spinach, and chicken when it has melted. Mix until incorporated. Take off the heat.

Assembly

Spread a thin layer of the chicken mixture (about ½ cup) evenly over the prepared baking dish.
The layers should then be started. First, cover the bottom layer of the chicken mixture with around 4 lasagna noodles. Noodles should be broken up to fill in any spaces in the dish.
Next, cover the noodles with approximately ⅓ of the ricotta cheese, then a third of the leftover chicken mixture, and finally a third of the mozzarella cheese. Noodles, ricotta cheese, chicken mixture, and mozzarella should be layered twice more, with mozzarella at the top.
Bake for 25 to 30 minutes covered with aluminum foil. After taking off the foil, bake for a further five to ten minutes, or until the cheese is boiling hot. For more browning, broil for a further one to two minutes if you'd like.
If preferred, top with additional parmesan cheese and parsley before serving.

Keyword Cheesy Spinach and Artichoke Lasagna, Lasagna

Cheesy Chicken Spinach and Artichoke Lasagna 1

Lasagna with chicken, spinach, and artichokes

If you enjoy my spinach artichoke pull-apart bread and spinach artichoke dip, you will love this recipe! It’s similar to turning the well-liked dip into a main course. Artichokes, spinach, and parmesan cheese are combined with rotisserie chicken to create a single layer. Then, for an incredibly rich and creamy bite, lasagna noodles, ricotta cheese, and shredded mozzarella cheese are piled on top.

Ingredients for Lasagna

Noodles: Look for lasagna noodles that weigh a pound.
Chicken: Adding rotisserie chicken to this recipe is convenient because it is already cooked. However, you may also prepare some chicken in advance.
Spinach: I used thawed and excess liquid-drained frozen spinach.
Artichoke Hearts: Canned artichoke hearts should be drained and chopped.
Ricotta Cheese: I’ve heard that ricotta cheese doesn’t appeal to everyone. If that describes you, I’ve included a few alternatives below.

Making Cheesy Artichoke and Spinach and Chicken Lasagna

This dish turned out to have a long number of layers, 13 in all. First, the chicken, spinach, and artichoke mixture is added thinly. After that, the repeating layers are initiated, starting with the cooked lasagna noodles. Layer the noodles, ricotta cheese, chicken mixture, and mozzarella three more times.

Cheesy Chicken Spinach and Artichoke Lasagna 2

Frequently Ask Questions

For this dish, I used thawed and drained frozen spinach. But you could use fresh spinach and get away with it. Add the fresh spinach to the chicken and artichokes and simmer until the spinach has wilted and turned a vibrant green. Alternatively, prepare it in advance and keep it for up to three days in an airtight container.

Here are several substitutes for ricotta cheese if you dislike it or don’t want to use it. Be advised, though, that the substitutions will slightly change the flavor. The following are some alternatives to ricotta cheese:

Cottage cheese is less creamy than ricotta but has a milder flavor. It is also a better choice because it is low in calories and fat.
Goat Cheese: Fresh goat cheese, not aged goat cheese, has a mildly tangy flavor and is thick and creamy.
Queso Fresco: The flavor of this fresh Mexican cheese is mild, milky, and salty. Although it can be crumbled or grated in place of Ricotta cheese, queso fresco is drier than Ricotta.
Cream Cheese: Although cream cheese has more fat than ricotta cheese, both have a soft, creamy texture.

Indeed! Just omit the chicken if you want a spinach artichoke lasagna without any meat.

Yes! The lasagna can be prepared and frozen before baking. After adding the layers, cover the pan tightly and put it in the freezer. Allow it to defrost overnight in the refrigerator before baking.