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Cheesy Chicken, Spinach, and Artichoke Lasagna

This delicious and creamy Cheesy Chicken, Spinach, and Artichoke Lasagna combines tender chicken, fresh spinach, and artichokes, layered between sheets of pasta with a rich cheese sauce. Perfect for family dinners or gatherings, it's a hearty meal that everyone will love.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 oven

Ingredients
  

  • 9 pieces lasagna noodles
  • 2 cups cooked chicken, shredded You can use leftovers from a rotisserie chicken for convenience.
  • 1 cup artichoke hearts, chopped Canned or frozen.
  • 2 cups fresh spinach, chopped
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups Alfredo sauce Store-bought or homemade.
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs Oregano, basil.
  • salt and pepper to taste
  • olive oil for cooking

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach and artichokes to the skillet. Cook for 3-4 minutes until the spinach is wilted. Season with salt, pepper, and dried Italian herbs. Remove from heat.
  • In a mixing bowl, combine the shredded chicken, ricotta cheese, and half of the grated Parmesan cheese. Mix well and season with salt and pepper to taste.
  • In your 9x13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom. Layer 3 lasagna noodles over the sauce.
  • Spread half of the chicken mixture over the noodles, followed by half of the spinach and artichoke mixture. Sprinkle a third of the mozzarella cheese on top.
  • Repeat the layers: add another layer of noodles, the remaining chicken mixture, the remaining spinach and artichoke mixture, and another third of the mozzarella cheese.
  • Top with the final layer of noodles, the remaining Alfredo sauce, the remaining mozzarella cheese, and the rest of the Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and slightly golden.
  • Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!

Notes

Feel free to add other vegetables like mushrooms or bell peppers based on your preference.
You can use leftovers from a rotisserie chicken for convenience.
For a lighter version, consider using whole wheat lasagna noodles and low-fat cheese options.